Thai Soup with King Prawns

Peel the galangal root and cut into thin slices. Rinse the scallions and lemongrass and cut diagonally into thin slices. Rinse the coriander root, remove the leaves and chop the roots. Rinse the chile peppers and slice thinly. Cut the tomatoes into wedges. Peel and slice the Thai shallots. Cut the beans into bite-sized pieces. Wipe the mushrooms with a damp cloth and cut into quarters. 

Bring the vegetable broth to a boil and mix in the curry paste, sliced galangal, lemongrass, scallions, coriander root and kaffir lime leaves. Simmer for about 5 minutes. Add the chile peppers, tomatoes, Thai shallots, beans, mushrooms and prawns to the pot. Let simmer for about 8 minutes, until the prawns are cooked through. Stir in the fish sauce and lime juice.