Thai Tomyum Gung (Shrimp) / Gai (Chicken)

2-3 stalks  lemon grass
~2 lbs      of tiger shrimps or boneless chicken meat
5-6         lime leaves
some        lemon juice and fish sauce 
2-3 small   red/green chili peppers
1 can       of straw mushrooms  
1.5 tblsp   Thai chili paste with soya beans oil
cilantro/parsley for garnishing

Boil some water (half of the pot) in a 1.5qt sauce pan.
Add lemon grass, the chili paste, the shrimp (or
chicken) and the mushrooms.  Let it boil for 10
minutes.  Add the lime leaves and sliced chili peppers
(1 min).  It's done! 

Mix it in a serving bowl with some lemon juice and
fish sauce.  Garnish with cilantro and serve hot with
Thai Jasmine rice.