Shrimp in Hot Lime Leaf Broth

A delicious, simple to make, soup. Adapted from 'Hot Sour Salty Sweet' by Jeffrey Alford and Naomi Duguid

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  cups chicken broth
• 2  stalks lemongrass, trimmed,smashed flat and cut into 1 1/2 inch pieces
• 3  kaffir lime leaves (fresh or frozen)
• 3  Thai chiles, stemmed and cut lengthwise in half
• 1⁄4 lb  oyster mushroom, cleaned and coarsely chopped
• 1⁄2 lb medium shrimp or 1⁄2 lb shrimp, peeled and deveined
• 3  tablespoons fresh lime juice
• 2  tablespoons Thai fish sauce, to taste
•  salt

Directions

1. Over medium heat, bring the broth and lemongrass to a boil in a medium pot; add the lime leaves and chiles, bring it back to a boil and let cook, gently, for 5 minutes; add the mushrooms, return to a vigorous boil and add the shrimp.
2. Cook for 1 minute, or until the shrimp have turned pink.
3. Remove from heat, stir in the lime juice and fish sauce; taste and adjust flavor with fish sauce or salt if needed.
4. Serve in small bowls.