Tom Yum Thai Soup - Marshall McFarland

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This is Marshall's recipe that he brought home from his trip to Thailand.

Make broth from chicken with bones in it. To water add galangal. Can substitute ginger for a slightly different flavor. Add 3 fat stems (bottom part), 5-6 inches long lemon grass, mashed but not chopped. Add Kaffir lime leaves and salt to taste. Recipe calls for coriander root, which might be impossible to find unless you go dig up a cilantro plant. So just put a small bunch of cilantro leaves in. Let simmer 1-2 hours, and then strain, and shred or chunk up the chicken and add back to the strained broth.
Bring the strained broth (with added chicken) to a boil and add 3 tbsp lime juice, 5-10 bird chilis, depending on desired hotness. Can used dried. Add straw mushrooms, can use button mushrooms, 3 crab legs (in shell) cut into 1-1/2 inch chunks. Marsh says a band saw works good for cutting these. Add 6 or more prawns or fresh water shrimp with shell on for more flavor. Add 1/2 tbsp fish sauce. Do not smell this while you add it - it is supposed to smell that way. I like even more than the 1/2 tbsp it calls for. Add chopped fresh cilantro. Adjust salt if needed. Simmer just a couple of minutes to cook shrimp and crab. I love to add a can of coconut milk with the last ingredients. Get ingredients at an Asian import store. They are common ingredients there.