Shrimp Soup with Lemon Grass (Tom Yum Kung)

20 shrimp, medium size
4-5 Cups water
3 shallots, finely chopped
2 stalks lemon grass, lightly Pounded,
cut into 1 inch long segments
2 table spoons fish sauce
2 slices fresh or dried galanga or ginger root
20 small mushroom, halved or whole
6 kaffir lime leaves
3 table spoons lime juice
2-3 chilies
5 cilantro and green onions

1. Wash the shrimp and shell them without removing the tails.
2. Pour 4 to 5 Cups of water into a pan and begin heating.
3. Add the shallots, lemon grass, fish sauce and galanga or ginger.
4. Boil for 3 minutes.
5. Add the shrimp and mushrooms
6. Cook until the shrimp turn pink.
7. Add the kaffir lime leaves, lime juice and chilies.
8. Cover and remove from the heat.
9. Sprinkled with cilantro and chopped green onions and serve hot.

Makes 4-5 servings.