Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Stalks fresh lemongrass 1 Med onion, thinly sliced
- or 4 strips lemon zest 2 Thai or jalapenos, sliced
1 tb Minced galangal OR ginger 4 oz Fresh oriental mushrooms
4 c Chicken stock 8 oz Shrimp, small
3 tb Fish sauce 1/4 c Fresh lime juice
1 ts Thai chili paste 2 tb Scallions, thinly sliced
1 Ripe tomato, eight wedges 1/3 c Cilantro leaves, fresh

Trim the top, bottom, and outer leaves of the lemongrass, using only
the tender inner portions. Thinly slice the core on the diagonal.
Don't use dried lemongrass. Substitute instead the 4 strips of lemon
zest and mince finely.

Combine the lemongrass, galangal chicken stock, fish sauce, and chili
paste in a large saucepan and bring to a boil. Simmer 5 minutes.

Add the tomatoes, mushrooms (quartered), chilies, and shrimp and
simmer for another 2 minutes, or until the shrimp are firm and pink.
The soup can be prepared ahead to this stage.

Just before serving, pour in the lime juice, scallions, and cilantro.
Soup should be spicy and quite sour. Add more/less lime juice/chili
paste for more/less tartness/hotness. Suggest to your guests that
they eat around the lemongrass pieces.
Submitted By JOHN PERILLOUX On 10-29-95

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