Sour and Spicy Smoked Dry Fish Soup

Lightly toast the halved shallots and lightly bruised bird's eye chilies in a dry pan over medium heat for 2-3 minutes until fragrant and slightly charred. Set aside.

In a medium pot, bring 750ml of water to a boil. Add the thinly sliced galangal, bruised and sliced lemongrass, and torn kaffir lime leaves. Reduce heat to a simmer and let it infuse for 5 minutes.

Add the smoked dry fish to the simmering broth. If using, add 100g of straw or oyster mushrooms now. Cook for another 5-7 minutes until the fish is rehydrated and any mushrooms are tender.

Add the toasted shallots and bird's eye chilies to the soup.

Stir in the tamarind paste and fish sauce. Taste and adjust seasoning, adding more fish sauce if needed for saltiness or tamarind for sourness.

Remove the pot from heat and stir in the fresh lime juice. Do not boil after adding lime juice, as it can make the soup bitter.

Ladle the hot soup into serving bowls. Garnish with fresh chopped coriander (optional) and serve immediately.