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Tom Yam Goong (hot and Sour Soup)

8 oz Shrimp or prawns, shelled and deveined. Reserved shells
3 c Water
2 Cloves garlic, minced
5 Kaffir lime leaves OR strips of lemon peel
3 Thin slices fresh OR dried galangal OR fresh ginger
1/4 c Fish sauce
2 Stalks lemon grass, lower 1/3rd only, cut into 1" lengths
2 Sliced shallots
1/2 c Sliced straw mushrooms
5 Green Thai chili peppers (optional)
1/4 c Lime juice
1 ts Black chili paste Cilantro leaves for garnish

Rinse shells and place in water. Heat water to a boil, then strain out shells. Add garlic, lime leaves, galangal, fish sauce, lemon grass, shallots, straw mushrooms, and chilis and simmer for 2 minutes. Add the shrimp and reheat to a boil and cook for 3-4 minutes until shrimp turn pink. Place the lime juice and chili paste in a serving bowl, pour the soup into the bowl, stir, and garnish. Serves 4.

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