1.Wash the mushrooms and set them a

1.Wash the mushrooms and set them aside.

2.Crush the lemon grass with the back of your knife or a meat tenderizer. Tie the lemon grass into a knot and drop it into a pot of water. Bring the lemon grass broth to a boil then add Pull the kaffir lime leaves from their middle stems and drop them in to the pot.

3.Crush chili peppers and place them in a serving bowl. If you don't like it hot, do not crush the chili peppers. Add fish sauce and 2/3 of the lime to the bowl. Pour the soup in the bowl. Taste and see if you might want to add more lime or more fish sauce. I love mine very spicy and sour. This means that I need to add a teaspoon of fish sauce and more lime, so that I can taste all the flavors. Add the chili paste.

4.Sprinkle with chopped cilantro and serve hot.