Ingredients: 4 cups chicken stock 10 kaffir lime leaves* 3 stalks fresh lemongrass, crushed* 1/2 pound peeled shrimp 1 tablespoon chili oil 1 cup whole straw mushrooms* 6 fresh Thai chilies 2 tablespoons fish sauce 3 tablespoons lime juice 4 stalks green onion, chopped
Directions: Bring chicken stock to a boil. Add lime leaves and lemongrass. Simmer for 5 minutes. Remove lemongrass with a slotted spoon and turn the heat to high. Add shrimp, chili oil, mushrooms and chilies. Boil mixture until shrimp are cooked, about 2 minutes. Remove pot from stove and mix in fish sauce and lime juice. Garnish with green onions.
*Kaffir lime leaves, lemongrass and straw mushrooms are available at Thai or Asian markets and some supermarkets. If you can't find them, talk to the supermarket produce manager to make sure you haven't overlooked them.