Served as appetizer. Non-vegetarian dish.

Thai

1 lb uncooked, unpeeled Shrimp

2 sticks Lemon Grass

4 Kaffir Lime Leaves (or 1 teaspoon finely grated lemon rind)

15 oz Straw Mushroom (can)

3 fresh hot green Chilies

2 1/2 pint Chicken stock

3 Tablespoon fresh Coriander leaves

1 Tablespoon Fish Sauce

3 Tablespoon Lime Juice

1 teaspoon Chili Paste

Wash the unpeeled shrimp well. Peel and devain them, keeping the peelings. Wash the shrimp again and pat them dry. Cut 3 X 2 inch pieces from each stick of lemon grass starting from the bottom end, and crush lightly. Discard the top. Combine the stock, lemon grass, lime leaves and shrimp peelings in a pan. Bring to a boil and simmer gently for 20 minutes. Strain. Add fish sauce, lime juice and chili paste. Adjust seasoning if required (Fish sauce and lime juice). Add the drained mushrooms. Before serving cut the chilies into very fine rounds. Wash and dry the coriander leaves. Bring soup to a boil. Add shrimp and cook 2 minutes or until the shrimp are opaque. Add garnishes to serving bowl.

Serves: 6

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