Karen Ta Kea, of Kea International, willing to share her knowledge of the ingredients for Southeast Asian cooking, includes one of her favorite Cambodian soup recipes. The Asian ingredients are available at her stall at the farmers market and at local Asian grocers.
Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal, and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao, and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through), serve garnished with cilantro.
