Tom+Yum+Goong


 * Tom Yum Goong**

//__Ingredients:__// //*Lemongrass--1 large stalk (or 2 thin stalks)-chop off the very bottom, peel the tough outer layer then quartered or sliced on the diagonal--it should be big enough to be noticeable in the finished soup since many people don't like to eat this part.// //*Bai Magrood (Kaffir lime leaves)-a scant palm full--maybe 4 to 6// //*Galangal (Thai 'ginger' root)-cut off a piece about an inch to an inch-and-a-half, peel it, then slice thinly on the diagonal// //*Water-2 to 3 cups// //*onion-half an onion, sliced or you can slice up a whole shallot// //*tomato-chopped into bite-sized chunks// //*fish sauce-4 tbs or so// //*straw mushrooms-canned is fine, cut in half longways// //*shrimp-a pound, peeled// //*cilantro-one bunch (chop root off & save in freezer for something else), roughly chopped// //*scallions-one bunch, thinly sliced// //*bird peppers (fresh 6-8 washed & thrown in whole or 3-4 dried and crumbled before adding in)// //*lime juice-one big juicy lime or maybe 2 if they are small or tough-skinned// //*chili paste with soya bean oil (nam prik pow can be homemade or bought pre-made)//

__Directions:__ 1. Pour water into a pot and place on high heat. 2. When water begins to boil, add the lime leaves, lemongrass & galangal. 3. Boil for a couple of minutes then add onion and tomato. 4. When it comes back to a boil, add a tablespoon of the chili paste, hot peppers & the shrimp. Stir chili paste in thoroughly. Let it boil for a couple of minutes. 5. Turn heat on low then add fish sauce, lime juice & cilantro. 6. Place in bowls & serve with fresh scallions on top.