Tom Yum Goong
Start boiling the water in a 2 quart pot.
Cut lemon grass into pieces, 5-6 inches long.
Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor.
If you want, you can tie the lemon grass into a knot to make it easier to manage.
Drop the lemon grass in water and let boil for 5 minutes.
Crush chili pepper and add to the bowl.
Remove the stems from the kaffir lime leaves and add the leafy part to the pot.
Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth.
Add the nam prig pow.
Sprinkle with cilantro and serve.
Be very careful, the peppers can be hot.
Take a small sip at a time.