THE BROTH IS THE REASON THIS SOUP IS GREAT AND OF COURSE THAI PEPPERS ENJOY DAN:

       HOT AND SOUR SHRIMP SOUP WITH STRAW MUSHROOMS: by CHEF DAN:

Serves 6-8

INGREDIENTS:

1 pound whole (in the shell) raw, if frozen soak in cold salted water until thawed and then drain

1 quart of chicken stalk

1 tablespoon olive oil

2 stalks chopped peeled fresh lemongrass, lightly crushed

Thumb size fresh ginger, peeled and lightly crushed

6 kaffer lime leaves, or 2-1/2 teaspoons grated lime rind

4 Thai chilies or Serrano chilies, lightly crushed, (divided)

3 tablespoons fish sauce

6 cilantro stems, lightly crushed

3 tablespoons lime juice

1 (15oz) can straw mushrooms, or 12 fresh mushrooms

1/2-cup fresh cilantro leaves

3 scallions, cut on the bias in 1-inch pieces

DIRECTIONS:

1.    Peel the shrimp.

2.    Heat the oil over medium-high heat.

3.    Add shrimp shells and 2 Thai peppers.

4.    Sauté for about 2 minutes.

5.    Combine the lemongrass, kaffer lime leaves, the stock, shrimp peelings, mixture, cilantro stems, to the soup pot.

6.    Bring to a boil.

7.    Lower the heat and simmer very gently for 20 minutes.

8.    Strain the stock through a sieve and return stock to the rinsed-out pan

9.    Add fish sauce, lime juice, stir and taste, adding more fish sauce, or lime juice if needed.

10.                       Over medium-heat add shrimp and straw mushrooms, cook until shrimp are opaque, about 2-3 minutes.

11.                       Sprinkle with cilantro leaves, thinly sliced Thai chilies, and scallions.

             ENJOY DAN:                                                      SAVOUR!