Thai Hot and Sour Shrimp Soup (Tom Yum)

32 oz. chicken broth
1 stalk lemon grass, crushed and cut into 2" pieces
1" piece of ginger, peeled and sliced
2-3 cloves garlic, minced
3 Thai bird's eye chilis
2 TBSP Thai chili sauce
2 TBSP fish sauce
4 oz. mushrooms, sliced
4 kaffir lime leaves
1 lb. large/jumbo shrimp, peeled and deveined
4 TBSP lime juice
scallions
cilantro

Heat broth in large pan. Add lemon grass, ginger, garlic, and chilis; simmer for 5 minutes. Add mushrooms, chili sauce, fish sauce. lime leaves and mushrooms and simmer for 20 minutes. Drop in shrimp and cook until they turn pink (6-7 minutes). Remove from heat and stir in lime juice. Serve garnished with scallions and cilantro.

Serving Size: makes 4 12 oz servings

Number of Servings: 4

Recipe submitted by SparkPeople user CARIOLA.