Tom Yum Goong (Thai Hot & Soup Soup)

• 2 quarts chicken broth or 2 quarts mushroom broth, if available
• 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces, lightly crushed or scored
• 4 kaffir lime leaves (lightly crushed or scored)
• 1 inch fresh galangal, sliced (Thai ginger)
• 1 red bird's eye chili, sliced including seeds if you like spicy (thai dragon chili)
• 2 tablespoons fish sauce, such as nam pla
• 1 12 teaspoons sugar
• 1 (8 ounce) can straw mushrooms, drained and rinsed
• 1 lb raw large shrimp, peeled (tail on or removed, as you prefer)
• 2 limes, juice of
• 2 green onions, sliced
• 14 cup fresh basil, chopped (use cilantro for a more authentic soup)

1. Bring the stock to the boil over medium heat in a saucepan.
2. Add the lemongrass, kaffir lime leaves, galangal, and chili pepper.
3. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
4. Note that I prefer to wrap the spices and seasonings in cheesecloth; make it easier to remove before serving (see note at end of Directions).
5. Uncover and add the fish sauce, sugar, and mushrooms.
6. Simmer for 5 minutes.
7. Toss in the shrimp and cook for about 8 minutes until they turn pink.
8. Remove from the heat and add the lime juice, green onions, and basil (or cilantro).
9. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
10. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

chicken broth, lime, ginger, red bird, fish sauce, sugar, straw mushrooms, shrimp, green onions, fresh basil

Taken from www.food.com/recipe/tom-yum-goong-thai-hot-soup-soup-508524 (may not work)