- 8 dried Tongu mushrooms (or shiitake mushrooms)
- 12 raw King prawns (with shell)
- 2 dried Chile peppers
- 2 stalks Lemongrass
- 3 kaffir lime leaves
- 750 milliliters Chicken stock
- 2 tablespoons Thai Fish soup
- 2 tablespoons Lemon juice
Soak the mushrooms in warm water for 30 minutes.
Shell the shrimp, leaving the tail. Clean the shrimp intestine, 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 3 cm (approximately 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.