Makes about 4 servings.

Ingredients

• 7-8 prawns
• 5 cups chicken broth (or vegetable broth)
• 1 1/2 cups oyster mushrooms (quartered)
• 1 lemon grass stem (sliced)
• 7-8 dry or fresh kaffir lime leaves (can substitute lime zest)
• 2 sprigs cilantro (coarsely chopped)
• 5 fresh Thai chili peppers
• 3 tablespoons soy sauce (or fish sauce)
• 2 tablespoons red chili paste
• 4 tablespoons lime juice

Directions

• Clean, peel, and vein the prawns.
  
• Tear kaffir lime leaves in halves, removing central stems.
  
• Pound chilies and slice in halves.
  
• Pour chicken broth in a pot and bring to boil on medium-high heat.
  
• Add sliced lemon grass and torn kaffir lime leaves; let them boil for about 5 minutes.
  
• Add prawns and mushroom, boil for 2 to 3 minutes, and then turn off the heat.
  
• Season with soy sauce (or fish sauce), lime juice, chili paste, and pounded chili peppers.
  
• Adjust seasoning as you like.
  
• Add cilantro, stir thoroughly, and serve immediately.
  

#soup #glutenfree

Recipe submitted by Nipawan Sawatdipanich, Peace Corps Thailand Staff