Tom Yam Goong (Thai Hot and Sour Soup)

• 1 quart water
• 2 stalks lemongrass cut into 1 1/2 inch lengths
• 4 each kaffir lime leaves each torn off center spine
• 1 large shallots peeled, sliced
• 6 small thai bird's eye chili peppers
• 1/2 pound shrimp peeled, deveined, tails left on
• 1/2 cup mushrooms, enoki (straw)
• 3 tablespoons lime juice
• 3 tablespoons fish sauce
• 1/2 teaspoon salt
• 1 small tomatoes firm, cut into wedges
• 1 cup cilantro
• 1 tablespoon pak chee farang chopped

1. Some Asian markets now carry bags of pak chee farang leaves.
2. If you can't get them, omit, or add a little more cilantro.
3. In some markets they are labled with their Vietnamese name, ngo gal.
4. Place water in 3-quart saucepan.
5. Add lemon grass, line leaves and shallot and bring to boil.
6. Add chiles and shrimp.
7. Cook 2 minutes.
8. Add straw mushrooms, lime juice, fish sauce and salt.
9. Add tomato and cook just until heated, not soft.
10. Turn unstrained soup into serving bowl.
11. (Do not eat lemon grass and lime leaves.)
12. Top with pak chee farang and cilantro leaves.

water, stalks lemongrass, lime, shallots, peppers, shrimp, mushrooms, lime juice, fish sauce, salt, tomatoes, cilantro

Taken from recipeland.com/recipe/v/tom-yam-goong-thai-hot-sour-sou-37121 (may not work)