Tom Yum - Hot And Sour Soup 2 lb fresh mushrooms cut into small piec es 2 stalks lemon grass bruised 2 kaffir lime leaves (sub. lime zest) 2 coriander [cilantro] plants chopped 10 prik ki nu (birdseye chilies) 1 thinly sliced 2 dried red chilies up to 5 3 or 4 limes juice of 2 or 3 tablespoons of sliced bamboo s hoots 1 or coconut shoots 2 tablespoon fish sauce up to 3 1 tablespoon chilies in oil up to 2 The "chilies in oil" or nam prik pao can be bought in small glass bottles from oriental specialty stores. You can also make your own: Tom Yum can be made with a number of ingredients. The version given here is for a simple tom yum het (mushroom soup), but it can also be tom yum kai (chicken), tom yum moo (pork), tom yum neua (beef), or tom yum khoong (shrimp), by simply substituting the mushrooms for another flavor ingredient. You can also mix and match to suit yourself. Note: the Thais serve the soup with the rest of the meal, usually in a large soup tureen, and each diner serves themselves, and uses it to wash out the mouth between selections from the other foods on offer. Recipe By: Muoi Khuntilanont Yield: 1