MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Thai, Soups, Seafood
       Yield: 2 servings
       1 c  Shrimp, pld and deveined
   3 1/2 c  Water
       4    Kaffir lime leaves (Bai Magr
       2    Stalks lemongrass, cut 1
            Pces & smashed. Use 2 frm
            Base only. Discard leaves
     1/2 c  Cnd straw mushrooms,or fresh
       2 tb Lime juice
       3 tb Fish sauce (Nam Pla)
       1 ts Thai red curry paste
       2 ts Or tst, slcd rd & grn chilis
       1 tb Chopped cilantro leaves
   *Tom Yum Goong 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. 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. MM:MK VMXV03A.