4 cups water
2 garlic cloves minced
5 kaffir lime leaves
3 thin slices fresh or dried galangal
1/4 cup fish sauce
2 stalks lemon grass cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced bak choy or mushrooms
5 green Thai chili peppers (optional)
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (if not available u can finely blend 5 fresh chilies and fry in oil until it splits and caramelized)
1 tablespoon chopped cilantro/coriander leaves
2. Add the chili paste, garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the water & chili peppers, if using. Cook gently for 5 minutes.
3. Add bak choy or mushrooms to the soup, leave to simmer for another 3 minutes When the seafood pieces are cooked add lime juice. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.