3 qts chicken stock (preferably homemade)
2 six-inch stalks fresh lemon grass, sliced
1-2 red chili peppers, seeded and thinly sliced
zest of one lime
½ lb fresh straw mushrooms
1 lb large shrimp (12-15 per pound), shelled and deveined
⅔ cup lime juice
4 scallions, sliced
½ cup fresh cilantro (coriander)
In a large soup pot, combine broth, lemon grass, chili peppers and lime zest. Bring to a boil; cover and simmer for 15 minutes.
Lift out lime zest and discard.
Add mushrooms and shrimp; simmer for four minutes. Stir in lime juice.
Transfer shrimp to serving bowl. Pour in broth. Sprinkle with scallions and coriander.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988..