Thai Hot & Sour Shrimp Soup (Tom Yum Goong)

Directions

In a medium saucepan, bring water to a boil over high heat.

Stir in the curry paste, lime leaves and lemongrass.

Bring to a boil again and add shrimps and mushrooms.

Cook just until the shrimps are done but not overcooked.

Stir in fish sauce and remove from heat.

Spoon the soup into a serving bowl and add lime juice, stir to mix well.

Sprinkle chilies and cilantro leaves before serving.

Serve hot with cooked rice.

NOTE: Boneless chicken pieces may be used instead of shrimps.

Omit the chilies if desired.

Additional fish sauce may also be added to the soup at the table.