Tom Yam Goong (Thai Hot and Sour Soup)
cut into 1 1/2 inch lengths
kaffir lime leaves
each torn off center spine
thai bird's eye chili peppers
peeled, deveined, tails left on
firm, cut into wedges
pak chee farang
Some Asian markets now carry bags of pak chee farang leaves.
If you can't get them, omit, or add a little more cilantro.
In some markets they are labled with their Vietnamese name, ngo gal.
Place water in 3-quart saucepan.
Add lemon grass, line leaves and shallot and bring to boil.
Add chiles and shrimp.
Cook 2 minutes.
Add straw mushrooms, lime juice, fish sauce and salt.
Add tomato and cook just until heated, not soft.
Turn unstrained soup into serving bowl.
(Do not eat lemon grass and lime leaves.)
Top with pak chee farang and cilantro leaves.