Ingredients:
3 cups water or light chicken stock
250 g. shrimps
5 kaffir lime leaves
2 stalks of lemon glass (lower 1/3 portion only, cut into 1 in. lengths, coarsely pounded
5 hot Thai chilli peppers
1/2 cup sliced straw mushrooms
1/4 cup lime juice
1 tbs chopped coriander leaves
4 tbs fish sauce
Method:
Bring the stock to boil over medium heat. Add lime leaves, fish sauce and lemon grass, then the mushrooms and chilli pepper, simmer for 2 minutes. Add the shrimps and reheat to boiling. Cook until the shrimps are pink. When the shrimps cooked, place the lime juice in a serving bowl. Pour the soup into the bowl, stir and garnish with coriander leaves
