1 c  Shrimp, peeled & deveined

  3 1/2 c  Water

      4    Kaffir lime leaves

      2    Stalks lemongrass

           -- cut into 1" pieces
           -- and smashed. Use 2" from
           -- base only. Discard leaves
    1/2 c  Straw mushrooms

           -- (canned or fresh)
      2 tb Lime juice

      3 tb Fish sauce (Nam Pla)

      1 ts Thai red curry paste

      2 ts Sliced red & green chilis

           -- (or to taste)
      1 tb Chopped cilantro leaves

  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. Makes 2 servings.
  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.