Thai Tomyum Gung (Shrimp) / Gai (Chicken)

Recipe Ingredients

3		Lemon grass
2 lbs	908g / 32oz	Tiger shrimps or- boneless chicken
6		Lime leaves - (kaffir)
		Lemon juice & fish sauce
3		Red/green chili peppers (small)
1		Straw mushrooms
1 1/2 tablespoons	22ml	Thai chili paste *
		Cilantro

Recipe Instructions

* with soy beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery.

Boil some water (half of the pot) in a 1.5 qt sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and the mushrooms. Let it boil for 10 minutes. DRain liquid. Put in the "lime" leaves and sliced chili peppers (1 min). It's done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce.

Garnish with cilantro and serve hot with Thai Jasmine rice.

Source:
Keo Sananikone in "Keo's thai Cusine"

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