Shrimp Soup (Tom Yum Kung)
| Yield: | 4 Servings |
| Categories: |
| 3 | c | Chicken broth |
| 2 | Lemon grass stalks; cut into 1/2-inch pieces | |
| 5 | Thai lime leaves; cut in half | |
| 5 | Pieces small Thai hot chilies, smashed, or 1 to 2 jalapeno peppers (up to 6) | |
| 1 1/2 | c | Straw mushrooms or |
| 1 | cn | (15 ounces); drained |
| 1 | tb | Fish sauce (nam pla); or more to taste (up to 2) |
| 2 | ts | Roasted chili paste with bean oil (nam prik pouw) |
| 3 | sl | Galanga root; about size of quarter (up to 5) |
| 3 | tb | Lime juice; or more to taste |
| 6 | lg | Shrimp; shelled, deveined (up to 10) |
| 2 | tb | Chopped cilantro |
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