1 c Shrimp, peeled & deveined
3 1/2 c Water
4 Kaffir lime leaves
2 Stalks lemongrass
— cut into 1″ pieces — and smashed. Use 2″ from — base only. Discard leaves 1/2 c Straw mushrooms
— (canned or fresh) 2 tb Lime juice
3 tb Fish sauce (Nam Pla)
1 ts Thai red curry paste
2 ts Sliced red & green chilis
— (or to taste) 1 tb Chopped cilantro leaves
In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemongrass. Bring to a boil again and add shrimps and mushrooms. Cook just until the shrimps are done but not overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a serving bowl and add lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before serving. Serve hot with cooked rice. Makes 2 servings. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.