Title: Thai Tomyum Gung (Shrimp) / Gai (Chicken)
Categories: Thai, Poultry, Seafood
Yield: 1 Servings

2 -to
3 Stalks of lemon grass
2 lb Tiger shrimps
-OR- boneless chicken meat
5 -to
6 Lime leaves (kaffir)
Lemon juice & fish sauce
2 -to
3 sm Red/green chili peppers
1 cn Straw mushrooms
1 1/2 tb Thai chili paste *
Cilantro/parsley

* with soya beans oil (dark redish-brown color), which comes in a jar that
can be bought at any Thai grocery

Instructions: ============= Boil some water (half of the pot) in a 1.5qt
sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and
the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and
sliced chili peppers (1 min). It's done!!

Now you can mix it in a serving bowl with some lemon juice and fish sauce.
Garnish with cilantro and serve hot with Thai Jasmine rice.

From: nat@megatek.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini