Bring the stock to a boil over medium heat. Add the garlic,
lime leaves, galangal, fish sauce, lemon grass, and shallots,
then the mushrooms and chilli peppers, if using. Simmer
for 2 minutes. Add the shrimp and reheat to boiling. Cook until
the shrimps are pink, opaque, and firm but no longer than 1 minute.
When the shrimps are cooked, place the lime juice
and chilli paste in a serving bowl. Pour the soup into the bowl,
stir, and garnish with cilantro leaves.
© 1997 Tourism Authority of Thailand