Thai Spicy Shrimp Soup (Tom Yum Koong)

Delicious, bright and flavorful -- authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY!

• Ready In: 30 mins
• Serves: 2-4

Ingredients

• 1⁄3 lb shrimp (shelled, with tail)
• 8  fresh mushrooms, cut in half
• 12  canned  straw mushrooms
• 2  cups  stock (fish or chicken stock)
• 1⁄2 stalk fresh lemongrass, cut in 1-inch long pieces
• 4  fresh lime leaves (kaffir lime leaves- or can use pesticide-free lime leaves from your garden, washed)
• 1  inch  fresh galangal, sliced thinly (Thai ginger root)
• 4 -6  fresh chili peppers (I use ONE fresh serrano chile-optional, see note)
• 2  tablespoons  premium fish sauce
• 2  tablespoons fresh lime juice
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon  chili paste, with soya oil (optional)
•  fresh snipped cilantro, as desired

Directions

1. Devein shrimp; rinse and drain.
2. Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
3. Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.