Tom Yam Kung (Hot and Sour Shrimp Soup)

Method
Use the medium heat to bring the stock to boil.Add lime leaves, galangal, fish sauce, lemon grass and shallots, then the mushrooms and chilli peppers (if used). Let the stock simmer for at least fragrant. Add the shrimps and cook until the shrimps turn pink, opaque and firm.This should be done within a minute. Set aside. Put 1-2 teaspoons of lime juice and the chilli paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.

Ingredients
3 cups (24 fl.oz./750 ml.) water or light chicken stock
8 oz. (250 g.) shrimps/ prawns, shelled and deveined
5 kaffir lime leaves (Bai Makrut)
3 thin slices fresh or dried galangal (Kha)
2 stalks of lemon glass/citronella (Takhrai),
2 shallots, coarsely pounded
(optional) 5 hot green Thai chilli peppers Phrik Khi Nu)
1/2 cup sliced straw mushrooms
1/4 cup (2 fl.oz. /60 ml.) lime juice
1 teaspoon roasted chilli paste (Nam Phrik Pao)
1 tablespoon chopped cilantro/ coriander leaves (Bai Phak Chi).