2 extra small shallots, finely chopped
1 tbsp. fresh ginger, minced
1/2 clove garlic, minced
4 medium mushrooms, thinly sliced
16 oz. chicken broth
4-5 lime leaves, shredded
2-inch piece lemon grass*
6 thin slices galangal root (dry or fresh)
2 tbsp. fish sauce
2 tsp. soy sauce
2 tbsp. fresh lime juice
5 fluid oz. coconut milk
1 tbsp. red chilli paste (Kokita brand Sambal Bajak)
Cilantro leaves to garnish

Sauté shallots, garlic, and ginger in a small amount of vegetable oil, just until fragrant. Add the mushrooms and sauté about 30 seconds. Add broth, lime leaves, lemon grass, galangal root, fish sauce, soy sauce, and lime juice. Stir thoroughly and bring to a boil over medium-low heat. Blend in the coconut milk and chilli paste; bring to a boil again then simmer for 2 minutes over low heat. Garnish with cilantro before serving. Season with more fresh lime juice to your liking.This soup is guaranteed to have you chasing after the very last drop!

*Cut the trimmed stalk at a very sharp angle into half inch pieces, exposing its fragrant interior. Smash with the side of a heavy knife to bruise it and release the aromatic oils.