Ingredients:

3 cups Light chicken stock
8 ounces Prawns, shelled
2 cloves Garlic, minced
5 leaves Kaffir lime leaves
3 slices Dried galangal
1/4 cup Fish sauce
2 stalks Lemongrass 3/4-inch lengths
5 Thai chilli's
1/2 cup Sliced straw mushrooms
1/4 cup Lime juice
1 teaspoon Roasted chilli paste
1 tablespoon Chopped coriander leaves


Directions:

Bring the stock to a boil over medium heat. Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chilli peppers, if using. Simmer for 2 minutes. Add the shrimp 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.