Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Shimizu BWHT68A
3 1/2 c Water -- (Bai Magrood)
1/2 c Canned straw mushrooms --
Or
2 tb Lime juice
1 ts Thai red curry paste -- (or
To taste); slice
1 c Shrimp -- peeled and
Devained
4 Kaffir lime leaves
2 Stalks lemongrass -- *
If
3 tb Fish sauce (Nam Pla)
2 ts Red and green chilies
1 tb Cilantro leaves -- chopped
Available

(Thai Hot and Sour Shrimp Soup) * Cut into 1" pieces and smashed. Use
2" from the base only. Discard the leaves.
DIRECTIONS: 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. NOTE: Boneless chicken pieces may be used instead
of shrimps. Omit sliced chilies if desired. Additional fish sauce may
also be added to the soup at the table.

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