MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Tom Yum Goong (Hot and Sour Soup)
  Categories: Soups, Thai
       Yield: 6 servings
  
       16 lg Shrimp
       5 c  ;water
       2    Stems fresh lemongrass
            -(bottom 1/3 of stalk)
       1    1/2-in. piece ginger
            -(galanga) (Siamese),
            - sliced in slivers
       3 sm Hot red chilies; seeds and
            -ribs removed
       2    Coriander roots
            Salt to taste
       6 sm Fresh kaffir lime leaves
       4 tb Nam pla (fish sauce)
       5 tb Lemon juice
       1 tb Lime juice
      15 oz Can straw mushrooms; drained
       2    Stems fresh coriander leaves
            -for garnish
  
   Note: Save shells from the shrimp, including heads, if available.
   
   Shell and devein shrimp, reserving heads and shells.  Place shells
   and heads in a large saucepan.  Add water, lemongrass and Siamese
   ginger.
   
   Using a mortar and pestle, pound two of the chilies with the
   coriander roots and add to pan.  Add the salt and five of the lime
   leaves, shredded into little pieces.
   
   Bring the soup to a boil and simmer uncovered 20 to 25 minutes.
   Strain stock into a clean pan.  Don't panic if it doesn't taste
   wonderful at this point because the seasoning adjustments will make
   a big difference.
   
   A few minutes before serving, bring the stock to a boil, add the
   shrimp and cook 2 to 3 minutes.  Add the nam pla, lemon and lime
   juices and the straw mushrooms.  Adjust seasoning.  The flavor
   should be tangy.
   
   Serve in bowls garnished with strips of remaining chili, shredded
   lime leaf and coriander leaves.
   
   From the MM database of Judi M. Phelps.
   jphelps@best.com
 
 
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