Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           shrimp -- peeled and deveined
   3 1/2  cups          water
   4                    kaffir lime leaves
   2      stalks        lemongrass -- - cut into 1"
                        -- pieces
                        and smashed. use 2" from -- - base only.
                        -- discard
     1/2  cup           straw mushrooms -- - (canned or fresh)
   2      tablespoons   lime juice
   3      tablespoons   fish sauce -- (nam pla)
   1      teaspoon      Thai red curry paste
   2      teaspoons     sliced red and green chiles -- - (or to taste)
   1      tablespoon    chopped cilantro leaves

Preparation:

In a medium saucepan, bring water to a boil over high heat. Stir in the curry paste, lime leaves and lemongrass. Bring to a boil again and add shrimps and mushrooms. Cook just until the shrimps are done but not overcooked. Stir in fish sauce and remove from heat. Spoon the soup into a serving bowl and add lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before serving. Serve hot with cooked rice. NOTE: Boneless chicken pieces may be used instead of shrimps. Omit the chilies if desired. Additional fish sauce may also be added to the soup at the table.