Very popular Thai dish, served everywhere shrimp is plentiful. Use thawed shrimp.

Ingredients:

• 1 ½ lbs shelled and deveined shrimp (save the shells and tails for later)
• 1 Tsp sea salt or Kosher salt
• 1 Cup cold water
• 2 Stalks lemongrass
• 1 Inch-thick slice peeled ginger
• 6 Small straw mushrooms
• 8-10 Springs of cilantro
• 3 Jalapeno chiles
• 4 Cup free-range or homemade Chicken stock
• 1 ½ Tbsp fish sauce
• 2 Limes

Procedure:

1. In a small bowl, place the salt, shrimp, and cold water; toss to dissolve the salt. Refrigerate.
2. Measure ¼ cup of the peeled lemongrass and cut into 2 inch pieces. Set aside.
Chop the peeled ginger into 1 Tbsp and set aside.
3. Chop the stems off the cilantro and cut the leaves with kitchen shears. Set aside.
4. With kitchen gloves, de-seed the chilis and cut into thin pieces. Set aside.
5. Cut the peel (being careful to take the skin and not the rind)
6. Set aside four 1 ½ inch by 1 inch dections for each of four bowls.
7. Cut the limes in half and squeeze for 3 Tbsp juice.
8. Make shrimp stock by using the soaking water and the shells an tails.
9. Cook for 6-8 minutes over medium heat,until stock turns reddish.
10. Strain the stock over a large bowl, pressing the shells to remove all water
11. In a large pot, combine the shrimp, shrimp stock, chicken broth.
12. Add the chopped lemongrass, the ginger, and the fish sauce. Boil.
13. Add the mushrooms, shrimp, and lime
14. Cook until shrimp turns pink, about 4 minutes.
15. Remove from heat and add lime juice.
16. Add the chopped chiles and cilantro leaves an stir.
17. Serve in individual bowls.