Method
Bring the stock to boil over medium heat. Add lime leaves, galangal, fish sauce, lemon grass the shallots, then the mushrooms and chilli peppers (if used), simmer for 2 minutes. Add the shrimps and reheat to boiling. Cook until the shrimps are pink, opaque and firm but no longer than 1 minute. When the shrimps are cooked, place the lime juice and chilli paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.
Ingredients
3 cup (24 fl.oz./750 ml.) water or light chicken stock; 8 oz. (250 g.) shrimps/prawns, shelled and deveined; 5 kaffir lime leaves (Bai Makrut); 3 thin slices fresh or dried galangal (Kha); cup fish sauce (Nam Pla); 2 stalks of lemon glass/ citronella (Takhrai), lower 1/3 portion only, cut into 1 in. (2.5 cm.) lengths, coasely pounded; 2 shallots, coarsely pounded; (optional) 5 hot green Thai chilli peppers (Phrik Khi Nu); 1/2 cup slice strawmuchrooms; 1/4 cup (2 fl.oz./60 ml.) lime juice; 1 teaspoon roasted chilli paste (Nam Phrik Pao); I tablespoon chopped cilantro/coriander leaves (Bai Phak Chi).
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