Recipe by Joy Chaisiriwong

Remark: Serves 4. The recipe can be made with chicken or tofu, as well as mixed seafood

Ingredients

½ lb. (225g) prawns, shelled deveined

1 can (15oz) straw mushroom, drained
or ½ cup sliced fresh mushroom

4 cup of water or chicken broth

1 stalk lemongrass cut into 2 inches long

5 sliced galangal

2 shallots, sliced

5 kaffir lime leave

Sauce

6 tablespoons nampla (fish sauce)

4 tablespoons lime juice

1 teaspoons sugar

3-5 fresh Thai red hot chili

¼ cup tamarind paste

1 tablespoon nam prik pao (Thai chili paste, Mae ploy)

Garnish

¼ cup coriander sprigs, or cilantro

¼ cup chop fresh scallion

Method

1) Combine lemongrass, galangal, lime leave, shallot, and 4 cup of water or chicken
broth, bring to a boil

2) Add prawns and mushrooms. Bring to a boil and stir, combine sauce ingredients and add to soup stock. 

3) Heat throughly.  Garnish the soup with cilantro and scallion.