Thai Tomyum Gung (Shrimp) / Gai (Chicken) 3 stalks lemon grass 2 lb tiger shrimps or- boneless chicken 6 lime leaves (kaffir) 1 lemon juice & fish sauce 3 small red/green chili peppers 1 can straw mushrooms 1 1/2 tablespoon thai chili paste * 1 cilantro * with soy beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery. Boil some water (half of the pot) in a 1.5 qt sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and the mushrooms. Let it boil for 10 minutes. DRain liquid. 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. Yield: 1