In a pot, pour the prawn stock in and bring to a boil then throw in the kaffir lime leaves, lemongrass, chilies and galangal 2. Bring to a simmer and cook for a few minutes before tossing in the oyster mushrooms and prawns, then allow the soup to simmer for another minute until the prawns are cooked.
Turn off the heat, add in the lime juice then season with fish sauce and salt.
Garnish with coriander and serve.
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