2cmfresh galangalor frozen is fine as well, thawed. If you cannot find fresh or frozen, dried is fine too!
about 6 cilantro
2kaffir lime leavesavailable at Asian stores, fresh or dried is fine, if fresh chopped, if dried use it as is
350gwhite fish fillet such as monk fishtry to find the clean fillet that is without skin, as shown, otherwise, skinned the fish, cut into 1 inch pieces
1tbsprice vinegarat Asian stores or health food stores
3tbspfish sauce
and additional cilantro for garnish
Instructions
Bring stock to a boil
Slice the bulb ends of lemon grass straight or diagonally pieces
Peel off the skin of the limes, reserve
Squeeze the lime juice, reserve
Add lemon grass, lime rind, chilies, galangal, coriander, and kaffir lime leaves into the stock, simmer for 2 mins
Add fish, vinegar, fish sauce, half of the reserved lime juice, simmer for 3 mins
Remove coriander and discard
Serve immediately with chopped cilantro as garnish
Enjoy~
Notes
Taste the soup after discarding coriander, adjust with more lime juice if needed