Ingredients
1 pound
medium-size shrimp
10 mushrooms
1 stalk of lemon grass, lightly pounded and cut into 2 inches long
3 lime leaves
1 teaspoon of salt
2 tablespoons of nam pla
3 tablespoons of lime juice
6 prik ki nu, pounded lightly
4 cups of water
½ cup of roughly cut cilantro leaves
Remove the shrimp shell but leave the tails (for
look). Then cut open the back of each shrimp to remove the veins. Clean
the mushrooms with water and dry them well before wedging each into
quarters. Bring water to boil, then add lemon grass, lime leaves, and
shrimps. When the shrimps turn pink, add mushrooms and salts. Remove
the pot from heat after boil. Add fishsauce, lime juice, and hot peppers
to taste.
Serve the soup while still hot in individual soup cups and top each cup with pieces of cilantro.
