Hot And Sour Shrimp Soup - Tom Yam Goong 8 oz shrimp/prawns shelled and 1 with shells reserved 3 cup water 2 cloves garlic minced 5 kaffir lime leaves 3 slice galangal fresh or dried, (kha) * 1/4 cup fish sauce (nam pla) 2 stalks lemon grass (lower portion only), cut 1 lengths 2 shallots sliced 1/2 cup straw mushrooms sliced 5 green thai chili peppers (prik khee noo) 1/4 cup lime juice 1 tablespoon cilantro leaves chopped 1 teaspoon black chili paste (Nam Prik Pow) (click here for recipe) * Galangal: A relative of the ginger root, galangal is pale yellow and has a delicate flavor. A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the most famous of all Thai Soups. Each region has its own particular variation of the recipe. This recipe is from Bangkok and the Central Plains. Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve. Yield: 4