375 g Raw shrimps
3 stalks Lemon grass
1.5 liters Water
1 Tomato, quartered and deseeded
475 g Can straw mushrooms, drained
6 pieces Kaffir lime leaves
1 Spring onion (scallions)
185 g Bean sprouts
3 Limes, squeezed and juiced
2 Small red chilies, finely sliced
4 tablespoons Nuoc cham sauce
1/4 Salt
1/4 Pepper
1 sprig Coriander (cilantro) leave, for garnishing

Peel and de-vein the shrimps and set aside the shells. Cut off the white part of the lemon grass stalks, reserving the tops. Cut the lemon grass into 2.5 cm lengths and flatten with a cleaver or pestle. Heat the water into a saucepan, add the shrimp shells and the lemon grass tops. Bring the water slowly to the boil, strain and return to the saucepan. Add the flattened lemon grass, tomato, straw mushrooms and lime leaves. Bring back to the boil, then reduce the heat. Simmer and cook for 5 minutes. Add the shrimps and when they have changed color, add the spring onion, bean sprouts, lime juice, chilies, nuoc cham sauce. Season to taste with salt and pepper. Give it all a good stir. Serve in individual bowls, sprinkled with coriander leaves.