- 2 cups (500 ml) coconut milk
- 2 cups (500 ml) chicken stock or water
- ½ lb (250 g) fresh button mushrooms, thinly sliced
- ½ lb (250 g) shrimp, shelled and deveined
- 2 stalks lemongrass, crushed and cut into 2-in (5-cm) long pieces
- Twelve 1/8-in (3-mm) thick slices galangal (optional)
- 3 kaffir lime leaves, torn into small pieces
- 2 cloves garlic, peeled and crushed
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 fresh green chilies, sliced (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 green onion (scallion), thinly sliced
- 1 sprig fresh coriander, finely chopped
- 1 Combine the coconut milk, chicken stock, and first seasonings in a large stockpot and bring to a boil over medium heat. Add the mushrooms and cook for 3 to 5 minutes. Add the shrimp and cook for 2 to 3 minutes more, stirring once or twice to prevent curdling.
- 2 Just before serving, stir the second seasonings into the soup and ladle into individual serving bowls. Serve hot.