Vegetable Soup with Shrimp
Rinse and peel the asparagus and cut off the woody ends. Cut diagonally into 3 cm (approximately 1 inch) long pieces.
Peel and trim the carrot and celery and slice. Rinse and trim the scallions and cut into thin rings. Trim the mushrooms and cut into halves or quarters depending on size.
Heat the vegetable broth in a saucepan and season with soy sauce and fish sauce. Add the asparagus, carrots, and celery and simmer for 10 minutes. Add the scallions, mushrooms, and lime leaf and simmer for another 5 minutes. Season with salt and pepper. Add the shrimp and heat through. Pour the soup into warmed bowls and serve garnished with fresh cilantro leaves.