• 4 cups shrimp stock
  • 1 tablespoon grated lemon zest
  • 1 tablespoon grated lime zest
  • 1 (15 ounce) can whole straw mushrooms, drained
  • 1 pound frozen fully cooked salad shrimp, thawed
  • 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 1/4 cup fresh lime juice
  • 3 green onions, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 red chile peppers, seeded and chopped
  • salt and pepper to taste


Combine the shrimp stock, lemon zest and lime zest in a large pot and bring to a boil. Reduce heat to medium and simmer for about 5 minutes. Add mushrooms and shrimp and cook until shrimp have heated through, about 5 minutes. Stir in the fish sauce, lime juice, green onion, cilantro and chile pepper. Taste and adjust salt and pepper if needed. Soup should be sour, salty, spicy and hot.