Shrimp and Lemongrass Soup

Combine lime juice, chilies, green onions and half the lime leaves in a large serving bowl. Place bowl by the stove, along with a small bowl with the chopped cilantro.

Combine the water, lemongrass, galanga and remaining lime leaves in a medium saucepan. Boil over medium-high heat and cook for 3 to 4 minutes.

Add the shrimp and mushrooms to the boiling broth and cook 2 to 3 minutes longer, until the mushrooms are tender and the shrimp is cooked.

Stir in the fish sauce and roasted chili paste and remove from heat. Pour the hot soup over the lime juice and herbs in the serving bowl and stir well. Sprinkle with the chopped cilantro and serve hot.