Thai Hot & Sour Shrimp Soup Tom Yum Goong

1 c Shrimp, peeled & deveined

3 1/2 c Water

4 Kaffir lime leaves

2 Stalks lemongrass

-- cut into 1" pieces -- and smashed. Use 2" from -- base only. Discard leaves 1/2 c Straw mushrooms

-- (canned or fresh) 2 tb Lime juice

3 tb Fish sauce (Nam Pla)

1 ts Thai red curry paste

2 ts Sliced red & green chilis

-- (or to taste) 1 tb Chopped cilantro leaves

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. Makes 2 servings. 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.