Tum yum soup

Ingredients:

6 teacups clear vegetable stock
1 green chilli, cut lengthwise
10 to 15 canned mushrooms, sliced
10 to 12 cauliflour florets (parboiled)
1 tablespoon roughly chopped lemon grass
2 pinches Ajinomoto powder (optional)
1 teaspoon lemon juice
2 to 3 drops oil
Salt to taste

Preparation:

Put the stock to boil.
Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and boil for 2 to 3 minutes.
Add the lemon juice and top with oil.
Serve hot with chillies in vinegar, soya sause and chilli sause.