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1 lb Prawns, 25-30 count, shelled and deveined (save shells)
3 Cloves Garlic, crushed
6 Kafir Leaves
6 Tablespoon Lemon juice
6 Tablespoon Thai Fish Sauce
1 stalk fresh Lemon Grass
1 teaspoon Sugar
Ground Thai red Chili Pepper to taste
1/2 cup straw Mushrooms
1/4 cup Cilantro, coarsely chopped
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Remove shells from prawns and rinse. Put shells in a pot and add enough water to cover them. Cover pot, bring mixture to boil and simmer for 15 minutes. Strain. this is the broth which can be set aside. Combine garlic, kafir leaves, lemon juice, Thai fish sauce, lemon grass, sugar and chili pepper. (Sauce can be made several days in advance and stored in the refrigerator.) Bring soup stock to a boil, add prawns, mushrooms, and basic sauce. Bring to boil briefly until prawns cook. Garnish with cilantro.
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