2 tablespoons vegetable oil
1 shallot, peeled and sliced
1 (2-inch piece) ginger, sliced
2 fresh serrano chiles seeded, sliced (wear gloves)
4 stalks lemon grass, white part sliced
Juice and coarse zest of 1 lime
2 tablespoons fish sauce
8 cups chicken stock
1 pound medium/large shrimp, shelled
1/4 pound enoki mushrooms
Salt and white pepper, to taste
Garnish: cilantro sprigs
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