MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tom Yum Moo *
 Categories: Thai, Soups, Pork, Herbs, Chilies
      Yield: 6 Servings
 
      2 lb Pork; in convenient spoon
           - sized pieces
      2    Stalks lemon grass; bruised
      2    "Kaffir" lime leaves; use
           - lime zest if you can't get
           - it
      2    Coriander [cilantro] plants;
           - chopped.
     15    Prik ki nu (birdseye chilies)
           - thin sliced
      2    Dried red chilies; up to 5
      3    Limes; juice of, up to 4
      3 tb Sliced bamboo or coconut
           - shoots
      3 tb Fish sauce
      2 tb Chilies in oil; nam prik pao
           - bottled-or use recipe that
           - follows
 
  The fresh chilies should be bruised in a mortar and
  pestle. The dried chilies should be heated first, then
  crumbled into the fresh chilies. Beat the lemon grass with
  the grinder of the mortar and pestle (it's called a 'sa'
  in Thai, I'm never sure whether it is the mortar or the
  pestle in English...) or the back of a cleaver.
  
  Heat about 3 cups of water to boiling point, add all the
  ingredients, and stir constantly until cooked (it doesn't
  take long for mushrooms, longer for chicken or shrimp, and
  longest for beef).
  
  VARIATIONS: use three cups of thin coconut milk instead of
  water, the result is tom kha, rather than tom yum.
  
  * Tom Yum can be made with a number of ingredients. The
  version given here is for a simple tom yum moo (pork
  soup), but it can also be tom yum kai (chicken), tom yum
  het (mushroom), tom yum neua (beef), or tom yum khoong
  (shrimp), by simply substituting the pork for another
  flavour ingredient. You can also mix and match to suit
  yourself...
  
  Recipe by Muoi Khuntilanont (a professional chef)
  
  From: Colonel Ian Khuntilanont-Philpott
  
  RECIPE FROM: http://www.chetbacon..com
  
  Uncle Dirty Dave's Kitchen
 
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