Bring the stock to a boil over medium heat.
Add the ginger, garlic, fish sauce, lemon grass, green onions, mushrooms.
Simmer for 2 minutes.
Add the shrimps and reheat into boiling.
Cook until the shrimps are pink, opaque and firm but no longer than 1 minute.
When the shrimps are cooked, pour the lime juice, chilli paste in a serving bowl.
Pour the soup into the bowl, stir and garnish with coriander leaves.
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