Tom Yum Soup with Shrimp

This soup is a traditional hot and sour soup originating out of Thailand.  After making it, I have found that it is better than some of the tom yum soups I've tasted at Thai restaurants.  Depending on the season and where you shop, it might be difficult to find the kaffir lime leaves.  We were unable to find some when we made it but were told by the woman at the Thai grocery store that it really is more for the fragrance and can do without in the soup.  Our soup tasted delicious without it, so I'm guessing it is just as amazing when you do add it.

Ingredients:

• 2 quarts chicken broth
• 2 stalks fresh lemongrass, sliced on a bias 2-inch pieces
• 4 kaffir lime leaves
• 1-inch piece fresh galangal or ginger, sliced
• 2 red chiles, sliced
• 2 tablespoons fish sauce, such as nam pla
• 1 1/2 teaspoons sugar
• 1 (8 oz) can straw mushrooms, rinsed and halved
• 1 pound large shrimp, peeled with tails on
• 2 limes, juiced
• 2 green onions, sliced
• 1 handful fresh cilantro, chopped

Directions:

1. Bring the stock to a boil over medium heat in a saucepan.  Add the lemongrass, kaffir lime leaves, galangal, and chiles.  Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
2. Uncover and add the fish sauce, sugar, and mushrooms, Simmer for 5 minutes.  Toss in the shrimp and cook for about 8 minutes until they turn pink.  Remove the heat and add the lime juice, green onions, and cilantro.  Taste for salt and spices; you should have an equal balance of spice, salty, and sour.  It's a good idea to tell your guests that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.