- Add chili, fish sauce, and palm sugar to hot shrimp stock. Let simmer until palm sugar dissolves.
- Add shrimp and peppers. Wait until shrimp is cooked, then add lime juice and mushrooms. Remove from heat.
- Garnish with green onions and mint. Serve with rice on the side.
- Put water in large pot.
- Add all remaining ingredients to pot. Bring to simmer and cook 15 minutes. Strain to separate.