Shrimp Tom Yam Soup

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This is a wonderful and spicy soup. If you are not into spicy and sour you would not like it but you still need to try as you can alter the amount of hotness you can take. It is very popular soup in Southeast Asia and the neighboring countries. This is a Thai soup and enjoyed almost many Western countries. The down side of this is that if you do not have lemongrass and kaffir lime leaves, the soup do not really taste like Tom Yam. There are many variations of cooking this soup. You can cook it with chicken and mixed seafood. Give all these a try…

4 lemon grass, peel of the tough dried skins and cut into 3″ strips
1 piece 1″ galangal, peeled and cut into thin slices
3 stalks cilantro include root, stems and leaves, cleaned
4-6 chili padi (for less heat reduce to 3 chilies)
4 pieces Kaffir Lime leaves
1 small red onion, cut into quartered
1/2 pound large shrimps, deveined and unshelled
1 can (7.5 oz) whole straw mushrooms
1 can (7.5 oz) button mushrooms
4 cups water plus 4 cups chicken broth
4 tablespoons fish sauce
1 tablespoon sugar
2 teaspoons sea salt
4 tablespoons Thai Tom Yam Paste
3-4 tablespoons lime juice
2 tablespoons chopped cilantro
In a soup pot with water and chicken broth, lemon grass, cilantro stalks, chili padi, kaffir lime leaves, galangal, straw mushrooms, button mushrooms, quartered onions and bring to a boil on high heat for 20 minutes
Add shrimps and bring to a boil again. Gradually tir in the Thai Tom Yam paste, sugar, fish sauce, sea salt and lime juice. Stir the soup well. Serve hot and garnish the soup with chopped cilantro.
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