Tom Yam Goong(Shrimp) Spicy Shrimp Soup with Lemon Grass

One of the best known Thai dishes abroad, this tangy soup is hot, sour and fragrant, an ideal accompaniment to othe Thai dishes and rice.

INGREDIENTS

• 4 cups of chicken stock
• 2 inches galangal, sliced
• 3 kaffir lime leaves
• 3 stalks lemon grass, brusied
• 10 medium to large shrimps
• 5 oz straw mushrooms
• 5 green and red bird's eye chillies
• 3 tablespoon of kaffir lime juice
• 1/2 tablespoon of fish sauce
• 3 brunches fresh cilantro

Bring the stock to boil, add galangal, kaffir lime leaves and lemon grass. Simmer for 15 minutes. Add shrimps, mushrooms and chillies, and simmer for 3 minutes. Add lime juice and fish sauce (which is very salty) to taste. The soup should be spicy sour and a little salty. Serve garnished with cilantro leaves.

Helpful hint. Do not overcooked the shrimp or they will become tough. Any variety of seafood can be substituted for shrimps.