Tom Yum (Spicy Thai Soup)

INGREDIENTS

1 lb shrimp or 1 lb chicken, cut up

4 -5 kaffir lime leaves

1⁄4 cup tomatoes, chopped

1 1⁄2 cups mushrooms, sliced

3 cups water

1 stalk lemongrass, cut into 1/2-inch pieces

4 -5 tablespoons fish sauce

7 -8 tablespoons lime juice

2 tablespoons red chili peppers, freshly ground (or to taste)

1 tablespoon chili paste, in soy bean oil (Thai name -- Nam Prik Pao, can be found in Asian grocery store)

DIRECTIONS

Pour water into medium saucepan and place over high head on stove; bring to boil and add Kaffir lime leaves & lemon grass; cook for 2 minutes.

Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in soy bean oil.

Add mushrooms & tomatoes; cook for several minutes.

Add shrimp or chicken.

Turn heat to high, do not stir.

When shrimp or chicken is cooked, continue to cook for 2 minutes more.

Serve with hot rice.

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