• prep: 20 min
• cook: 7 min
• total: 27 min

servings:

• 8 cups chicken stock ((unsalted, homemade or store-bought))
• 2 stalks lemongrass ((or three smaller stalks))
• 4 inches galangal ((peeled and thinly sliced))
• 6 lime leaves ((also known as kaffir leaves; rinsed))
• 1 shallot ((peeled))
• 1 lb straw mushrooms ((or white button, or oyster mushrooms, cut into bite-size pieces))
• 1 Tbsp chile jam ((homemade or store-bought, plus more to taste))
• 1/4 cup fish sauce ((plus more to taste))
• 3 dried red chiles ((broken in half and seeds reserved))
• 1 lb shrimp ((peeled and deveined, with heads and tails intact if desired))
• 4 Tbsp lime juice ((plus more to taste))
• 1/4 bunch fresh cilantro leaves ((finely chopped))
• 4 fresh bird’s eye chiles ((stemmed and bruised; seeded and de-veined for less heat; whole or sliced on the diagonal))
• Four lime leaves ((optional, but they look good in a bowl; not to be eaten))
• Four cilantro twigs ((optional; one twig per bowl))

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