Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Medium raw shrimp

  2. 1 tablespoon 15ml Vegetable oil

  3. 5 cups 1185ml Chicken broth

  4. 2 Lemongrass - cut into 2 inch pieces and crushed

  5. Peel of 1/2 lime

  6. 1 Serrano or jalapeno chile - cut in half

  7. 1/2 cup 118ml Canned straw mushrooms

  8. 2 1/2 tablespoons 37ml Fresh lime juice

  9. 1 tablespoon 15ml Fish sauce - (nuoc mom)

  10. Garnish

  11. 2 Green onions - (including, tops), thinly sliced

  12. 2 tablespoons 30ml Coarsely chopped cilantro

  13. 1 1/2 tablespoons 22ml Coarsely chopped mint leaves

  14. 1 Serrano or jalapeno chile - seeded and slivered

Instructions Jump to Ingredients ↑

  1. Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp in half horizontally and rinse out the sand veins.

  2. Place a large pot over high heat until hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, about 30 seconds. Add the broth, lemon grass, lime peel, and chile.

  3. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 20 minutes. Strain the broth, discarding the seasonings.

  4. Return the broth to the pot and heat to simmering. Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish sauce.

  5. To serve, lade into individual soup bowls.

  6. Garnish with green onion, cilantro, mint leaves and chile.


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