Thai Spicy Shrimp Soup (Tom Yum Koong) - cooking recipe

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

Preparation

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