TOM YUM SOUP * 1/2 pound medium sized shrimp, peeled and de-veined * 1 (4.

5 ounce) can mushrooms, drained * 4 cups water * 2 stalks of lemon grass (~10 long) * 4-6 kaffir lime leaves * 3 small red onions cut into quarters * 1 medium to large tomato * 4 small pieces galangal * 18 straw mushrooms, whole * 1 1/2 tablespoons fish sauce * 1 1/2 limes, squeezed * 1 teaspoon of white sugar * 2-8 red and/or green chili peppers * 1 tablespoon tom yum soup paste

Cooking Instructions: 1. Cut the lemongrass stalks into 2 pieces. 2. If you are using Tom Yum paste you can use 2 tablespoons instead of making your own stock with tshis step. It will cut down on time necessary Stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn off heat. Soak heads and shells for 20 more minutes before removing from broth. 3. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add tomato and onion. In 5 more minutes add shrimp and mushrooms. Cook another 10 minutes. For presentation you can garnish with coriander. Here is a video of some that we made at home Tom Yum Soup! We hope you enjoy it!