Ingredients 1 pound shrimp, peeled and deveined but with tail intact 1-15 ounce can of whole straw mushrooms 1 tbsp Thai chili peppers, chopped (more peppers may be added) 8 Kaffir lime leaves 2 stalks lemon grass, sliced to 2-inch pieces 3 tbsp roasted chili paste 1/4 cup fish sauce 3 tbsp lime juice 1/4 cup cilantro, chopped 6 cups shrimp stock

Not for the faint hearted. The Thai people love this soup, the hotter the better. It’s not a soothing, comforting kind of soup but it’s addictive. The more you eat, the more you want. The sourness combined with spiciness can really clear up your sinus problems! Be sure to keep a box of Kleenex around!

Method

Bring stock, lime leaves, and lemon grass to boil. Stir in shrimp, mushrooms, roasted chili paste, fish sauce, and lime juice. Cook for five minutes until shrimp is done (should be pink in color). Remove from heat. Add chili peppers, lime juice and cilantro.

Note: Do not eat the kaffir lime and lemongrass. They are too fibrous. But it’s more interesting to serve this soup to your guest with those herbs.

To make stock: In a medium saucepan combine 7 cups of water and your reserved shells and bring it to a boil over medium heat. Turn down heat and simmer for 10 minutes; drain off and discard the shells. May keep in the refrigerator for a few days.