250 grams Tom Yum Soup**
2 pieces Cooked shrimps
15 grams finely sliced lemongrass
1 leaves torn leech lime leaves (each leaf torn into 4 pieces without center stem)
3 whole hot chili
25 grams halved and boild straw, muchrooms, Coriander leaves
1. Boil the soup then add the lemongrass.
2. Add muchrooms, shrimps, torn leech lime leaves and hot chilli.
3. Dip into serving dish top with coriander leaves.
Provided by: http://www.thaifoodrestaurant.com