6 cups chicken stock
6 kaﬃr lime leaves
6 ounces straw or button mushrooms, cut in half
1 tablespoon roasted chile paste (optional)
12 large raw prawns, peeled and deveined
3 tablespoons fresh ﬁsh sauce
2 Thai chiles, seeded and minced (optional)
2 tablespoons fresh lemongrass, minced
6 tablespoons fresh lime juice
4 tablespoons bunch fresh cilantro, chopped
1. In a large saucepan, bring chicken stock to a boil. Add kaﬃr lime leaves and lower heat; simmer for 2-3 minutes.
2. Add mushrooms and chili paste and continue to simmer for 5 minutes.
3. Turn heat to boil, add shrimp, ﬁsh sauce, minced fresh chiles and lemongrass.
4. Remove from heat and stir in lime juice. Serve in large bowls and garnish each with large pinch of chopped cilantro.
Recipe courtesy of Chef Jamnong Nirungsan, Executive Chef, Swisshotel Bangkok, for the 2009 International Congress of Nutrition.