Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ⅔ pounds | Medium shrimp |
| 7 ounces | Button mushrooms -- cut in |
| \N \N | Hal |
| \N \N | **soup** |
| 6 cups | Chicken stock |
| 1 tablespoon | Sake |
| 2 cloves | Garlic -- crushed |
| 1 small | Leek -- cut in 1 1/2\" |
| \N \N | Length |
| 2 tablespoons | Fish soy |
| \N \N | **seasonings** |
| 3 tablespoons | Lime juice |
| ½ teaspoon | Red pepper flakes |
| 1 tablespoon | Fresh coriander leaves |
Recipe by: Practical Thai Cooking, by Schmitz & Worman Shell shrimp, leaving tails intact. Slit down the back and devein. Bring the Soup ingredients to a boil over high heat. Add shrimp and mushrooms, bring to a boil again, and cook only 1 minute. Add the seasonings and serve.
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