Tom Yum (Spicy Thai Soup) - cooking recipe

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)

Preparation

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.