P a g e clear soup and coconut cream bubble up. Season with salt, sugar and pepper. Crush lemongrass, galangal root, coriander roots and shallots in a mortar, then add to simmering liquid together with kaffir lime leaves. Add salmon and mushrooms and simmer gently – about 3 min.
Mix lime juice, fish sauce and chilies. Pour into serving bowl and ladle soup into it. It should taste salty, sour, creamy and spicy, perhaps season. Bring to table sprinkled with cilantro.
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