Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
kaffir lime leaves
cut into 1 inch pieces, smashed
red curry paste
green chili peppers
red and green, sliced
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.