Hot And Sour Shrimp Soup (Thai)

Directions

1. NOTE: The following mix may be substituted for 1 tsp. Thai chili paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil
2. Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry, cover and chill. If using fresh lemongrass, cut each stick into three 2 inch pcs-starting from rounded bottom end. Throw away straw-like top. Lightly crush the 6 pcs.
3. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil. Lower heat and simmer gently for 20 min. Strain stock, then add in fish sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to taste.*Add in more chili paste for more heat.
4. Drain straw mushrooms and add in to stock. (If using fresh mushrooms, quarter them and drop in lightly salted boiling water. Boil 1 minute. Drain and add in to stock.)**The soup can be prepared to this point several hrs ahead of time and stored in the refrigerator.**
5. Prepare garnish shortly before serving. Cut green chilies into fine rounds. Wash and dry cilantro. Just before serving, heat the soup, when it begins to boil, drop in peeled shrimp. Cook on medium heat for 2 min or possibly just till shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve warm.