Instructions: The Flavour Base: Pour the oils into a large skillet over the medium heat, add the garlic, ginger and the white parts of the green onions and cook 3 min.

Reserve the dark green parts. Pour in the chicken stock, bring to a boil for 3 minutes. Strain into a small bowl, pressing firmly on the solids until they squeeze through the sieve in the form of a flavour-packed pulp. Set aside.

The Soup: Pour the sesame oil into a large wok over a medium heat, add the shrimp all at once and cook until they turn pink, stirring constantly - about 30 seconds.

Stir in the mushrooms and cook 1 minute. Add the fish sauce and 1/4 cup of the reserved Flavour Base and cook for 3 minutes, stirring frequently.

Pour in the chicken stock and the remaining Flavour Base and bring just to the boil - if it gets to a rolling-boil stage the shrimp will become very tough. Remove from the heat and skim the foam that rises to the surface.

To serve: Ladle into bowls and sprinkle each with a tablespoon (15ml)

of the dark green parts of the chopped green onions.

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