NOTE: The following mixture may be substituted for 1 teaspoon Thai chili
paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil

Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat
dry, cover and refrigerate. If using fresh lemongrass, cut each stick into
three 2 inch pieces--starting from rounded bottom end. Discard straw-like
top. Lightly crush the 6 pieces.

In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring
to boil. Lower heat and simmer gently for 20 minutes. Strain stock, then
add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime
juice to taste. *Add more chili paste for more heat.

Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter
them and drop in lightly salted boiling water. Boil 1 minute. Drain and
add to stock.) **The soup can be prepared to this point several hours ahead
of time and stored in the refrigerator.**

Prepare garnish shortly before serving. Cut green chilies into fine
rounds. Wash and dry cilantro. Just before serving, heat the soup, when
it begins to boil, drop in peeled shrimp. Cook on medium heat for 2
minutes or just until shrimp turn opaque. Garnish with chilies and
cilantro leaves. Serve hot.

Source: Madhur Jaffrey's _Far Eastern Cookery_

From: sehender@reed.edu (Sarah Henderson)

Stichworte: Thai, Soups