Place the water and tom yam cubes in large stockpot. Add lime zest, juice, lemongrass, fish sauce, chile flakes, and sugar. Bring to a boil. Add mushrooms and simmer for 2 minutes, then add the shrimp and scallions. Cook for another 2-3 minutes, or until shrimp are fully cooked and have turned pink. Sprinkle with a little cilantro and put more on the table for passing.

Serves 4-6 people

NOTES : Risa's notes:
* Nigella Lawson uses tom yom paste, which I didn't have. I did have 2 tom yam bouillon cubes that were given to me by a foodie friend. It comes in a little box, in the asian grocery store, that looks like a oriental version of Knorr (same colors on box). You just put 2 in a pot of stock that has been boiled and then add the other ingredients.

** Nigella uses 2-3 red or green chiles. If you don't have fresh chile, use dried chile flakes. Use sparingly if you aren't thrilled with the heat or a lot if you are.

From: RisaG
Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
Post Date: Fri, 15 Feb 2002