Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    dried Chinese mushrooms
   1      tablespoon    vegetable oil
     3/4  cup           shrimp -- shelled, deveined
   1                    red chile -- finely sliced
   1                    green chile -- finely sliced
     1/2  teaspoon      lemon rind -- cut in slivers
   2                    green onions -- sliced
   2      cups          fish stock
   1      tablespoon    worcestershire sauce
   1      tablespoon    light soy sauce
   2      ounces        white fish filets
   1                    cake          fresh bean curd -- diced
   1      tablespoon    lemon juice
   1      teaspoon      sesame seeds
                        to taste      salt and pepper
   1      teaspoon      coriander (opt)--finely chopped

Preparation:

Soak the mushrooms in enough hot water to cover for 20 minutes, or until completely reconstituted. Heat the vegetable oil in a large wok or frying pan, and add the shrimp, chilis, lemon rind and green onions. Stir-fry quickly for 1 minute. Add the stock, worcestershire sauce and soy sauce. Bring this mixture to a boil, reduce the heat and simmer for 5 minutes. Season to taste. Remove the hard stalks from the mushrooms and discard them. Slice the caps very finely. Cut the whitefish fillets into small dice, and add them to the soup, together with the bean curd and Chinese mushrooms. Simmer for another 5 minutes. Stir in the lemon juice and sesame seeds. Adjust the seasoning and serve sprinkled with chopped fresh coriander leaves, if desired.