Peel the shrimps, fry the shells, heads, and the peeled and sliced shallots. Then pour water over it and cook for 15 minutes to obtain a bouillon. Then add galangal, lemongrass, ginger and simmer for 20 minutes.
Add mushrooms (mushrooms and Shiitake) to the broth.
Add chili and Kaffir leaves.
Then add the peeled shrimp and cook the stock for 5 minutes.
Finally, add the coconut milk and let it cook for 2 minutes.
Pour the soup into bowls, decorate it with chili flakes and it's ready.