Tom Yum Goong (Spicy Thai Shrimp Soup from Thai Restaurant, Bois

A friend of mine asked the owner of Thai Restaurant in Boise, Idaho for their recipe. I don't have exact measurements--only the estimates I was given. My friend Ron says he can eat this for breakfast, lunch, and dinner. Feel free to vary to your liking with mussels or solid fish or whatever you prefer. The secret is Thai Tom Yum instant hot and sour paste (available at Asian markets). This is very fresh and delicious as well as quick and easy to prepare. Keep in mind, thai chiles are very hot. I love spicy food, but you may want to use less or discard them before serving. I almost added some coconut milk, but it was so good without it I wanted to eat it as is. Next time...

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4 -5  cups water
• 3 -4  tablespoons  hot and sour paste (Thai Tom Yum)
• 1⁄4 cup fresh ginger (grated or thinly sliced like matchsticks)
• 1⁄4-1⁄2 cup  sliced mushrooms
• 2 -3  Thai chiles
• 1 -2  tablespoon fresh lime juice
• 1⁄8-1⁄2 teaspoon sugar
• 1  lb shrimp
• 1⁄4-1⁄2 cup fresh cilantro

Directions

1. Boil 4 to 5 cups of water.
2. Meanwhile, peel and devein shrimp.
3. When water boils, add Thai Tom Yum Instant Hot & Sour Paste.
4. Grate or slice fresh ginger and add to mixture.
5. Add mushrooms, chiles, lime juice, and sugar.
6. Stir in shrimp and cook for a few minutes or until shrimp is done.
7. Add cilantro and cook 2 to 3 more minutes or until done.