Serves 2-3

 

4 cups chicken stock

1 cup shrimp

2 cups fresh, sliced Oyster Mushrooms

1 or 2 limes

1 lemon grass

3 kaffir lime leaves

2 tbsp. fish sauce

5 sprigs cilantro

3 chili peppers

1 tbsp. nam prig pow

 

Preparation

Freshness is a key element to success here, so you’ll want to have the serving bowls ready. In a stock pot, bring chicken stock to boil as you clean the shrimp. Cut lemon grass into 6-inch pieces and bruise or crush lightly to release the flavor. Add the lemon grass to the stock pot and boil for several minutes.

In each serving bowl, add equal portions of the lime juice and fish sauce. Add crushed chili pepper to each bowl. Into the stock pot add the kafir lime leaves (all stem parts removed), plus the Oyster Mushrooms. Add shrimp, then remove from heat almost immediately, before they get tough. Shrimp can be removed from the soup after releasing their flavor--or retained. Add soup to individual bowls, add nam prig pow and garnish with fresh tomato wedges, basil and lemon.