Tom Yam soup
1 l chicken or vegetable stock
1 tso red chili paste
6 tbsp Thai fish sauce
2 lime
2 lemon grass stalks
4–6 thai chilis
200 g siitake mushrooms
300 g peeled shrimps
1 dl fresh coriander
Heat up the stock and sason with chili sauce and fish sauce. Wash the lime and cut the rind in thin strips. Squeeze the lime juice into the stock and add the rind strips.
Cut the lemon grass in 2 cm bits, cut the chilis, slice the mushrooms and to the pot. Cook for 5-10 minutes.
Add the shrimps and cook no more to avoid the shrimps getting tough. Season the soup with fresh coriander.