INGREDIENTS:
1/4 cup dried lemon grass
4 slices dried laos/galanga root
3 cups fish stock/ or veg stock/or water
2 14 oz. cans of coconut milk
3-6 small red chiles cut into rounds
3 scallions minced
2 tablespoons chopped fresh cilantro
3/4 pound white fish fillets cut into large chunks (I actually used seafood instead of fish chunks and it worked just fine)
juice of 2 limes
3 tablespoons of fish sauce

I also added fried rice vermicelli noodles to it as well just for a bit more body. I like my soup to be a meal....

DIRECTIONS:

In a saucepan simmer the lemon grass and laos/galanga root slices in 1 cup of the stock or water for 1/2 an hour. Add more liquid as necessary to retain 1 cup.

Meanwhile, in a large saucepan simmer the coconut milk and remaining 2 cups of stock, uncovered, for 5 minutes (covering the pot may cause the coconut milk to curdle). Add the chiles, cilantro, and fish. Strain the lemon grass and laos/galanga root mixture and add the liquid to the pot. Simmer uncovered until the fish is just cooked. (Add fried noodles) Remove from heat.

Stir in the lime juice and fish sauce. Taste and adjust the flavor for tartness and saltiness by adding more lime juice/fish sauce as desired.

Serve Hot.