Tom Yum Goong
- 4 cups Thai chicken stock
- 1/2 cup canned straw mushrooms, drained and rinsed
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 teaspoons chili paste in soybean oil
- 3 to 4 dried Thai chilies
- 12 large shrimp, peeled and deveined
- 1/8 package (about) dried thin glass noodles
- 2 kaffir lime leaves, for garnish
- cilantro sprigs, for garnish
Bring the stock to a simmer in a large saucepan over medium-high heat. Add the mushrooms, fish sauce, lime juice, chili paste, and dried chilies. Return the soup to a simmer. Reduce the heat to medium-low.
Add the shrimp and gently simmer until the shrimp are just cooked through, about 2 minutes. Season to taste, adding more fish sauce, lime juice and chili paste if necessary.
Meanwhile, soak the noodles in a large bowl of cold water until they soften slightly, about 5 minutes. Drain well. Add about 2 cups of the noodles to the soup (reserve any remaining noodles for another use).
Stack the lime leaves on top of each other then roll them up tightly. Using a very sharp knife, very thinly slice the roll of leaves crosswise into fine strips (this technique is called chiffonade).
Divide the soup among serving bowls. Garnish with the lime leaves and cilantro and serve.