A dish by L’Orchidee
Bring water to the boil. Add lemongrass, galanga, chili paste and lime leaves.
Let it boil for a while and then remove the lemongrass, the galanga and the lime leaves from the soup. Add the prawns and mushrooms and cook for ten seconds.
Turn off the heat and season with fish sauce, lemon juice, salt and sugar. Stir well and finally add the spring onion and coriander.
Serve with a piece of crackers.
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