2 stalksfresh lemongrass, sliced on a bias in 2-inch pieces
4kaffir lime leaves
1"piece fresh galangal or ginger, sliced
2red chiles, sliced
2 tbspfish sauce, such as nam pla
1 canstraw mushrooms, rinsed and halved
500g largeshrimp, peeled
250gcooked chicken diced (optional)
2spring onions, sliced
1 handfulfresh coriander, chopped
Bring the stock to the boil over medium heat in a saucepan.
Add the lemongrass, kaffir lime leaves, galangal, and chillies.
Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.
Toss in the shrimp (and chicken if used) and cook for about 8 minutes until they turn pink.
Remove from the heat and add the lime juice, spring onions, and coriander.
Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.