Vietnamese Tom Yum Goong Hot & Sour Soup

Ingredients: 1 qt Water 2 Stalks lemon grass, cut -into 1 1/2" lengths 4 Kaffir lime leaves, each torn off center spine 1 lg Shallot, peeled, sliced 6 sm Thai chiles or 2 Serrano chiles, sliced lengthwise 1/2 lb 3 tb Lime juice 3 tb Fish sauce 1/2 t Salt 1 sm Firm tomato, cut into wedges 1 c Cilantro leaves 1 tb Chopped pak chee farang

Cooking Instructions: Some Asian markets now carry bags of pak chee farang leaves. If you can't get them, omit, or add a little more cilantro. In some markets they are labled with their Vietnamese name, ngo gal. Place water in 3-quart saucepan. Add lemon grass, line leaves and shallot and bring to boil. Add chiles and shrimp. Cook 2 minutes. Add straw mushrooms, lime juice, fish sauce and salt. Add tomato and cook just until heated, not soft. Turn unstrained soup into serving bowl. (Do not eat lemon grass and lime leaves.) Top with pak chee farang and cilantro leaves.

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