Instructions: Devein shrimp; leave shells on for color, if desired. Bring water to a boil. Add lemon grass, straw mushrooms and kaffir lime leaves; immediately reduce heat to medium-low. Add shrimp and cook for 3 minutes; stir in fish sauce and lime juince. Sprinkle with green onions. Chinese parsley and red chili peppers, if desired. Serve hot. Garnish with Chinese parsley sprigs.

Makes 4 servings.

Note: Fresh mushroom can be substituted for hte canned mushrooms, but add at end of cooking time.

(This is the most popular soup served at Keos, the well-known gourmet Thai restaurant in Honolulu.)

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