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1
Wash the raw shrimp, then peel and devein, saving the peelings.
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2
Wash the shrimp again, drain and pat dry.
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3
Cover and refrigerate.
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4
Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top.
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5
Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
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6
Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan.
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7
Bring to a boil.
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8
Lower the heat and simmer very gently for 20 minutes.
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9
Strain this stock and return to the rinsed-out pan.
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10
Add the fish sauce, lime juice, and chile paste.
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11
Stir and taste again, adding more fish sauce or lime juice if required.
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12
Drain the straw mushrooms and add them to the seasoned stock.
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13
If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute.
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14
Drain and add to the seasoned stock.
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15
(The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
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16
Prepare the garnishes shortly before you are ready to serve the soup.
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17
Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
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18
Just before serving, heat the stock with the mushrooms in it.
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19
When it begins to bubble, drop in the peeled shrimp.
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20
Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque.
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21
Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.
