Thai Hot And Sour Shrimp Soup (Tom Yum Goong)

Course : Curry
Serves: 2
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1 cup shrimp -- peeled and deveined
3 1/2 cups water
4 medium kaffir lime leaves
2 stalks lemongrass cut into 1 inch pieces and smashed
1/2 cup straw mushrooms -- (canned or fresh)
2 tablespoons lime juice
3 tablespoons fish sauce -- (nam pla)
1 teaspoon Thai red curry paste
2 teaspoons sliced red and green chiles -- (or to taste)
1 tablespoon chopped cilantro leaves

Preparation / 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 chiles 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 chiles if desired. Additional fish sauce may also be added to the soup at the table.

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