Shrimp soup

Directions

1. In a large pot, bring chicken stock to a boil. Add lemongrass, ginger, and Thai basil into the stock. Turn to low heat and simmer for 20 minutes. Strain and discard the lemongrass, ginger and basil. Return stock back to the same pot.

2. Add lime juice, fish sauce, red chilies, pepper flakes, coconut milk and palm sugar. Taste and adjust seasonings if needed.

3. Add shrimp and mushroom, simmer for a few more minutes, or until the shrimps are cooked through.

4. Remove soup from heat, transfer to soup bowls, sprinkle with cilantro leaves and serve hot.

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