1Stalk Lemongrasscut into 2 inch pieces and pound with the back of a knife.
1inchpiece of Galanga Rootsliced into 3 pieces
6Karffir Lime Leavesrolled up together and bruised with back of a knife
Handful of Cilantrostems included, and save some leaves for garnish
2-4Bird's eye chili'sDepending on your spice level, gently pounded with back of knife to release spice. Make sure you wash your hands well after touching the peppers.
1Roma Tomatocut into chunks
4ozFresh White Mushroomssliced
2TbspFresh Lime Juicehave more on hand
Place water in a medium pot and add Salt, Onion, Lemongrass, Galanga, Lime Leaves, Cilantro Stems (you can tie it up to make it easier to remove when soup is done), Chili's, and Tomatoes.
Bring to a boil and simmer for about 5 minutes to make the broth.
Then add Mushrooms, Fish Sauce, Lime juice, and Taste for seasoning.
Reduce heat to medium low and remove Cilantro stems and Galanga pieces.
Place shrimp into broth, be sure it's not boiling. Stir gently for a minute and turn off the stove. Once Shrimp are pink the soup is ready to serve. Garnish with Cilantro leaves. Have as a main course with rice, or as an appetizer with a main dish.
If you don't have galaga root, you can omit. Substitutions for lime leaves can be the peel of a fresh lime.