Instructions

• Prepare the aromatics: thinly slice the ½-inch knob of galangal, tear the 6 kaffir lime leaves, and bruise the 2 stalks of lemongrass (smash them once with the flat side of a knife or pestle).
• Bring a pot of water to a boil over medium-high heat. Add the bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Simmer for a few minutes until the broth is aromatic.
• Add the 100 g halved straw mushrooms and cook until they are almost tender (about 1–2 minutes).
• Add the 5 prawns and cook just until they turn pink and opaque (do not overcook).
• Stir in 2–3 tablespoons Thai chili paste (Nam Prik Pao) until it is fully dissolved in the broth.
• If making the creamy version, pour in ½ box evaporated milk (or fresh milk) and stir gently. Lower the heat to prevent the soup from boiling vigorously.
• Turn off the heat. Squeeze the juice from the 2 limes into the soup and season with fish sauce, salt, and sugar to taste. Taste and adjust until the soup is balanced spicy, sour, and slightly salty.
• Lightly crush the handful of bird’s eye chilies and add them along with the 6 red Thai chilies (slice them or leave them whole according to your heat preference). Stir briefly to distribute.
• Ladle the soup into bowls and garnish with chopped sawtooth coriander (cilantro) and extra torn kaffir lime leaves, if desired.