Shrimp Lemongrass Soup
Soak the mushrooms in warm water for 30 minutes.
Shell the shrimp, leaving the tail. Devein, rinse, and pat dry.
Finely crush the chile peppers in a mortar and pestle. For lemongrass, trim both ends and peel outer layers before slicing into 1 inch long pieces. Tear the lime leaves into pieces.
Boil chicken broth with chili pepper, lemongrass and lime leaves and simmer over low heat for 5 minutes.
Drain the mushrooms. Place the shrimp and mushrooms in the broth and simmer briefly. Take the pan off the heat and let the shrimp cook for 3 to 4 minutes in the broth. Season the broth with fish sauce, lemon juice and salt to taste. Serve immediately.