THAI TOM YUM SOUP
2 liters water 4 stalks of lemongrass peeled and cut into 1" strips. 1 inch chunk of galangal sliced 10 kaffir lime leaves ripped 10 Thai chilies 5 cloves garlic 1 lb shrimp 1/2 lb oyster mushrooms 2 vine tomatoes diced 2 medium sized white onions diced 6 tablespoons Red Boat fish sauce 2/4 C lime juice (10 - 15 limes) Handful of cilantro chopped.
Put water in a pot to boil. Throw the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. Cover. Clean shrimps and toss into pot. Add mushrooms, tomatoes and onions. Boil the tom yum for about 2 - 3 more minutes. Next, add the fish sauce. Boil your tom yum for another minute or so and then turn off the heat. Once your heat is off, throw in the cilantro and add the lime juice.
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