Step 1

In a large pot, bring the chicken broth or shrimp or seafood stock to a boil over medium-high heat. Add the lemongrass, Kaffir lime leaves, galangal or ginger and fresh chilies. Lower the heat and simmer covered, for about 20 minutes.

Step 2

Uncover the pot and stir in the fish sauce, lime juice, brown sugar and red curry paste into the broth. Stir and simmer for 5 minutes. Taste the soup and add additional curry paste for extra spiciness, additional fish sauce if you want the soup saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need tartness.

Step 3

Since there's only a few pieces of lemongrass and a few kaffir lime leaves, I don't usually strain the broth but simply pick the lemongrass and leaves with kitchen tongs. It's one less step and less dishes to clean! If preferred, strain the broth and return it to the pot.

Step 4

Stir in the mushrooms and shrimp and simmer until the shrimp is just cooked through, about 3-6 minutes.

Step 5

Turn the heat off, and add the fresh cilantro. Taste and adjust seasoning to your taste. Ladle soup into individual bowls and serve with additional fresh chiles and cilantro (optional)

Step 6

Peel the shrimp or prawns. Place the heads and shells into a large pot. Reserve the meat. Add 7 cups of chicken broth + 1 cup of water. Add the lemongrass, Kaffir lime leaves, galangal or ginger and fresh chilies. Bring to a boil and then, lower the heat and simmer for about 10 - 12 minutes. Drain the broth and discard the solids. Return the broth to the pot and follow the rest of the recipe.