Instructions: To make stock, pour broth and fish sauce into a large saucepan. Add garlic and red pepper flakes. Thinly slice unpeeled ginger and add to saucepan. Cut white part of green onions (saving green parts for later) and lemon grass into 1/4-inch slices and add to saucepan. Bring to a boil over high heat.

Meanwhile, rinse mushrooms well with warm running water to remove any sand. Place in a bowl and pour 2 cups boiling water overtop. Let stand at room temperature until mushrooms are softened, about 20 to 30 minutes.

Once stock comes to a boil, reduce heat to medium and boil gently, uncovered, for 20 minutes. Stock will have a strong taste. Strain through a sieve and save broth. Discard vegetables. Add mushroom-soaking liquid to broth. Slice mushrooms, discarding stems, and add to broth. If making ahead, broth can now be refrigerated for several days or frozen for several months.

Before reheating broth, slice green parts of onions into 1-inch pieces. Seed peppers, thinly slice and cut into bite-size pieces. Wash coriander and coarsely chop. Remove stems and shred spinach. If shrimp are frozen, rinse with cold running water until ice crystals melt.

Just before serving, bring broth to a full rolling boil over high heat. Add peppers and green portions of onions. Stir in Oriental sauce and lime juice. Add shrimp and continue boiling gently just until shrimp are bright pink and hot, about 2 minutes. Stir in coriander and spinach and remove from heat. Taste and add more hot sauce or lime juice if you wish. Serve immediately.

This recipe yields 8 one-cup servings.

Comments: This is the most addictive soup we know. We love it to start a dinner party - it wakes up the taste buds for the rest of the meal.

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