Hot & Sour Shrimp Soup

Directions

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.