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BRING stock and vinegar to boil in stockpot on medium-high heat. Reduce heat to low. Stir in lemongrass, galangal, lime leaves and chili paste; simmer 5 minutes.
MIX lime juice, fish sauce and sugar in small bowl until sugar is dissolved. Add to stockpot with shrimp and mushrooms; simmer 2 to 3 minutes or just until shrimp turn pink.
REMOVE lemongrass and lime leaves before serving. Stir in chopped cilantro and chiles, if desired. Ladle into bowls. Garnish with cilantro leaves.