Tom Yam Kung (Spicy Hot and Sour Shrimp Soup Dish)
2 pounds medium size shrimp
1 stalk lemon grass, lightly pounded and cut into 2 inch long strips
3 lime leaves
1 teaspoon of salt
2 tablespoons of fish sauce
3 tablespoons of lime juice
6 hot peppers, pounded lightly
3 cups of water
1/2 cup of roughly cut cilantro leaves
1. Remove the shrimp shell but leave the tails. Then cut open the back of each shrimp to remove the veins.
2. Clean the mushrooms with water and dry them well before wedging each into quarters.
3. Bring water to boil, then add lemon grass, lime leaves, and shrimp. When the shrimp turn pink, add mushrooms and salt. Remove the pot from heat after boiling. Add fish sauce, lime juice, and hot peppers to taste.
Serve the soup while still hot in individual soup cups and top each cup with pieces of cilantro.