Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Medium shrimp
2 Sticks fresh lemongrass; OR
2 tb -Dried lemongrass
4 Kaffir lime leaves
- (fresh or dried) -OR-
1 tb -Finely grated lemon zest
1 1/2 qt Chicken stock
1 tb Fish sauce or salt to taste
3 tb Fresh lime juice or to taste
1 ts Thai chili paste
-(nam prik pow) OR see NOTE
15 oz Canned straw mushrooms; -OR-
12 md -Fresh mushrooms
3 Fresh hot green chilies
3 tb Cilantro

NOTE: The following mixture may be substituted for 1 teaspoon Thai
chili paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil Wash,
peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry,
cover and refrigerate. If using fresh lemongrass, cut each stick
into three 2 inch pieces--starting from rounded bottom end. Discard
straw-like top. Lightly crush the 6 pieces. In a pan, combine
lemongrass, lime leaves, stock, and shrimp shells. Bring to boil.
Lower heat and simmer gently for 20 minutes. Strain stock, then add
fish sauce, lime juice, and chili paste. Adjust fish sauce and lime
juice to taste. *Add more chili paste for more heat. Drain straw
mushrooms and add to stock. (If using fresh mushrooms, quarter them
and drop in lightly salted boiling water. Boil 1 minute. Drain and
add to stock.) **The soup can be prepared to this point several hours
ahead of time and stored in the refrigerator.** Prepare garnish
shortly before serving. Cut green chilies into fine rounds. Wash
and dry cilantro. Just before serving, heat the soup, when it begins
to boil, drop in peeled shrimp. Cook on medium heat for 2 minutes or
just until shrimp turn opaque. Garnish with chilies and cilantro
leaves. Serve hot.

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