Ingredients
- 1 lemon rind
- 1 top lemongrass
- 1 chayote
- 1/4 dice
- 1,200 ml water
- 120 gr shrimp
- 60 gr mushrooms
- 45 ml oyster sauce
- 30 ml oyster sauce
- 6 gr chili-garlic paste
- 1 gr allspice berries
- 2 slices garlic (cloves)
chayote; simmer until not quite tender, 5-6 miuntes. 3. Devein and halve shrimp lengthwise; add to soup with mushrooms and 1 teaspoon chili paste. Bring soup to a boil, stirring until shrimps turn pink. Slowly add lemon juice, chili paste, and oyster sauce to taste. Stir in cilantro and serve.
