Tom Yum Goong (Hot And Sour Thai Soup) - cooking recipe

Ingredients

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1 inch fresh galangal or 1 inch fresh ginger, sliced
2 red chilies, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8 ounce) can straw mushrooms, rinsed and halved
1 lb large shrimp, peeled with tails on
2 limes, juice of
2 green onions, sliced
fresh cilantro, chopped

Preparation

Wrap lemongrass, kaffir lime leaves, galagal and chilies in cheesecloth and tie with twine.
Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.
Toss in the shrimp and cook for about 8 minutes until they turn pink.
Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.