Page 20 - 2022 Passport on a Plate Guide Book

If using straw mushrooms then add before the shrimp and cook for 2-3 minutes first but if replacing
with button mushrooms then add the shrimp with the mushrooms. Again it is personal preference as to
how cooked you like your mushrooms and I would not presume to know that. Experiment – it's the
meaning of life!
Stir while the shrimp is cooking which will take 4-5 minutes and then add in about half of the chili
paste and stir to incorporate and turn the soup a pale red color, Don't worry about any small amount
of oil you may see on the surface which may come out of the chili paste.
After stirring for a minute or two, turn off the heat and add in one half of the fish sauce, lime juice, and
sugar and stir around in the hot soup to dissolve.
Taste your soup. now you can add in more umami and saltiness by adding a little more fish sauce,
increase sourness by adding a little more lime juice or sweeten a tiny bit more with a little more sugar.
Adjust taste to get it just perfect to your desire.
If you don't know what it should taste like then just add the quantities that I use and concern yourself
with getting what you think is fairly mild chili heat and let the rest take care of itself. You can always
adjust by adding more or adding water or more stock if available to dilute.
Just before you serve, chop the cilantro leaves with or without the smaller stems (to your preference
again) and stir into the soup immediately before serving.