PREPARATION:
1. Wash the mushrooms, and cut into pieces.
2. Cut the lemon grass into lengths and crush them. Tear the Kaffir lime leaves.
Pick the leaves from the coriander plant. Hit the hot chilies with a pestle just
enough to break them open Roast the dried chilies and then tear them into pieces.
3. Heat 4 cups water in a pot. When it boils, put in the lemon grass, kaffir lime
leaves, and mushrooms Season with fish sauce and salt.. When the mushrooms are done,
take the pot off the heat and add the lime juice and both kinds of chilies.
4. Dip the soup into a serving dish and sprinkle with coriander leaves.
