Tom Yam Kung

Serves 4

With its tangy taste and tantalizing aroma, Tom Yam Kung is one of the popular soups in Thailand.

450  grams/1 lb shrimp, shelled and divined     
4 lemon grass, cut into 2 inch (5cm) pieces, crushed
2-6 small red fresh chillies, seeded and thinly sliced
50-75  grams / ¼- ⅔ cup fresh lime
½  teaspoon salt
2 tablespoons nam pla
2 makrut leaves     
150 grams / 1 cup straw mushrooms     
1.2 liters / 5 cups water     

Garnish

1 teaspoon Chinese parsley, coarsely chopped     

Put lemon grass pieces into a pot of water and boil until the pieces turn yellow.
Add all the ingredients except shrimp and stir for about 5 minutes.
Finally add shrimp.
Cook 2 –3 minutes or until shrimp just turns pink. Do not overcook.
Pour soup into individual bowls and garish with Chinese parsley.