Step 1: First, prepare the ingredients: 20 white shrimps, 0/0 mushrooms, 7 small tomatoes, edamame, ginger, lemon leaves, coconut milk, fish sauce, sugar and Thai chutney. First subtract the beard from the prepared shrimp, then wash it and clean up the intestinal mud in the stomach. If you don't buy white shrimp, you can use grass shrimp instead. Next, wash all the mushrooms, remove the pedicels, cut all the mushrooms in half, wash the small tomatoes and cut them in half.

Step 2: Prepare edamame first, put it into the pot, add water to the pot, and boil it over high fire. It doesn't take long to cook, just make sure that the edamame can be fished out and put on a plate for later use. Wash all the lemon leaves and put them aside, then wash the southern ginger, and then slice the southern ginger, thicker but not too thin. Prepare the broth in a boiling pot. If the broth is not enough, you can add water. If it is not enough, you can use water instead of broth. Then put ginger slices and lemon leaves into the broth and boil the broth with high fire. Then add mushrooms and tomatoes, cook mushrooms and tomatoes, put all seasonings into the pot, stir well, and add shrimp. When the shrimp in the pot is cooked, put the coconut milk in it. In order to agglomerate coconut milk, stir it when you put it down. After all the coconut juice is put down, boil it for one minute, then turn off the heat and start the pot.