Tom Yam Goong

Description
Some Asian markets now carry bags of pak chee farang leaves. If you can't get them, omit, or add a little more cilantro. In some markets they are labeled with their Vietnamese name, ngo gal.

Ingredients

 * 1 qt water
 * 2 stalks lemon grass, cut into 1½" lengths
 * 4 kaffir lime leaves, each torn off center spine
 * 1 large shallot, peeled, sliced
 * 6 small Thai chilies or 2 Serrano chiles, sliced lengthwise
 * ½ lb medium shrimp, peeled and de-veined, tails left on
 * ½ cup canned straw mushrooms
 * 3 tbsp lime juice
 * 3 tbsp fish sauce
 * ½ tsp salt
 * 1 small firm tomato, cut into wedges
 * 1 cup cilantro leaves
 * 1 tbsp chopped pak chee farang

Directions

 * 1) Place water in 3-quart saucepan.
 * 2) Add lemon grass, lime leaves and shallot and bring to boil.
 * 3) Add chiles and shrimp. Cook 2 minutes.
 * 4) Add straw mushrooms, lime juice, fish sauce and salt.
 * 5) Add tomato and cook just until heated, not soft.
 * 6) Turn unstrained soup into serving bowl. (Do not eat lemon grass and lime leaves.)
 * 7) Top with pak chee farang and cilantro leaves