Thai Kitchen's Tom Yam Goong (spicy prawn soup)
- 4 cups chicken stock
- 1 stalk lemongrass, sliced diagonally in 1-inch lengths
- 5 kaffir lime leaves, torn
- 1 can (15 ounce size) straw mushrooms, drained, rinsed and halved
- 1 tablespoon Thai roasted chili paste (nam prik phao)
- 9 crushed hot chili peppers
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 9 large tiger prawns, peeled and cleaned