By James Peterson
Once you track down the somewhat exotic ingredients for this soup—they keep in the freezer for months—this soup can be made in minutes. Best of all, it doesn’t require broth, although shrimp broth would give it a wonderful flavor.
In a pot, combine 6 cups water, the chiles, garlic, shallots, galangal, lime leaves, and lemongrass, bring to a simmer, and simmer gently for 12 minutes.
Add the shrimp and simmer for 1 minute. Add the cilantro, fish sauce, and lime juice and simmer for 1 minute, or until the shrimp are cooked.