Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

From Gail Shimizu

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