Shell the shrimp, De-vein the shrimp under cold running
water, cut shrimps in halves horizontally.
Take vessel, add the oil to it. Add the shrimp; cook
until they turn pink, about 30 seconds. Add the both, lemon grass, lemon
peel, and green chilies. Bring to a boil over high heat.
Reduce the heat to medium-low, cover, and simmer for
20 minutes. Strain the broth, discarding the seasoning.
Return the broth to the pot and heat to simmering. Add
the mushrooms and cook for sometimes.
Stir in the lemon juice.
Garnish with cilantro, mint leaves, minced ginger.