- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon thinly sliced fresh hot green chilies
- 2 green onions, very thinly sliced crosswise
- 6 wild lime leaves, torn or cut in quarters (optional)
- 2 tablespoons coarsely chopped fresh cilantro leaves
- 3 cups water, chicken broth, or shrimp stock
- 3 stalks fresh lemongrass, trimmed to 3-inch base and cut on the diagonal into l-inch lengths
- 5 slices galanga, fresh, frozen, or dried
- ½ pound medium shrimp, peeled and deveined
- 1 cup thinly sliced fresh mushrooms
- 2 tablespoons fish sauce
- 2 tablespoons roasted chili paste (nahm prik pao; optional)
- In a large serving bowl combine the lime juice, chilies, green onions, and half the lime leaves, if using. Place this bowl by the stove, along with a small bowl containing the chopped cilantro.
- In a medium saucepan, combine the water, lemongrass, galanga, and remaining lime leaves, if using. Bring to a boil over medium-high heat and cook for 3 to 4 minutes. Add the shrimp and mushrooms to the broth, and cook 2 to 3 minutes more, until the mushrooms are tender and the shrimp are cooked.
- Stir in the fish sauce and roasted chili paste, if using, and remove from heat. Pour the hot soup over the lime juice and herbs in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot.