Tom Yam Kumg (Shrimp Soup)

Remove shells from shrimp and rinse. Put shells in a pot and add enough water to cover them. Cover pot, bring mixture to boil and simmer for 15 minutes. Strain. This is the broth which can be set aside.

Combine garlic, Kafir leaves, lemon juice, Thai fish sauce, lemon grass, sugar and chili pepper. (sauce can be made several days in advance and stored in the refrigerator.)

Bring soup stock to a boil, add shrimp, mushrooms, and basic sauce. Bring to boil briefly until shrimp cook. Garnish with cilantro.