6 1/2 cups chicken stock
1 heaping tablespoon tom yam hot and sour paste
4 kaffir lime leaves, finely chopped, optional
1 stalk lemongrass, bottom, inner part only, roughly chopped
1 lime, juiced
4 tablespoons fish sauce (nam pla)
2 to 3 small jalapenos or fresh red or green chiles, finely chopped
1 teaspoon sugar
1 1/2 cups plus 2 tablespoons, straw or button mushrooms, halved or quartered
1 pound (2 ounces) peeled, raw shrimp
Five 1-inch pieces small scallions, sliced thin
1 bunch cilantro, leaves chopped
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