6 cups fish stock or vegetable stock or 3 cups clam juice mixed with 3 cups water
1/4 (50 mL) cup rice vinegar
2 stalks fresh lemongrass, trimmed to use bottom 2 to 3 inches (5 to 8 cm) (optional)
1 tablespoon (15 mL) minced fresh galangal (Thai ginger) or Chinese ginger
4 kaffir lime leaves (optional)
1 tablespoon (15 mL) Thai Kitchen® Roasted Red Chili Paste
3 tablespoons (45 mL) fresh lime juice
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 mL) palm sugar or brown sugar
1 pound (500 g) prawns or large shrimp, peeled and deveined
1 cup (250 mL) sliced shiitake mushrooms
2 tablespoons (30 mL) chopped fresh cilantro
1 to 2 Thai chiles, sliced (optional)
Fresh cilantro sprigs (optional)
BRING stock and vinegar to boil in stockpot on medium-high heat. Reduce heat to low. Stir in lemongrass, galangal, kaffir lime leaves and chili paste; simmer 5 minutes.
MIX lime juice, fish sauce and sugar in small bowl until sugar is dissolved. Add to stockpot with prawns and mushrooms; simmer 2 to 3 minutes or just until prawns turn pink.
REMOVE lemongrass and kaffir lime leaves before serving. Stir in chopped cilantro and chiles, if desired. Ladle into bowls. Garnish with sprigs of cilantro.