Preparation:

1. Simmer the prawns or fish fillets in 3 cups of water until thoroughly cooked. Let cool, then peel the prawns or remove any bones from the fish. Set aside the remaining stock. Reserve one fish fillet for garnishing.
2. In a mortar, pound the prawns or fish until well mashed. Set aside. A food-processor can be used instead of the mortar.
3. In a mortar, pound the dried chillies, galingale, garlic and shallots until blended well. This creates the spice paste.
4. In a pot, boil the reserved stock, prawns or fish , spice paste and papaya together. Simmer until thoroughly cooked.
5. To add flavor, use tamarind juice, lime juice, palm sugar and salt.
6. When serving, garnish with chillies and place a fish fillet on top.

Note : Lime juice is a substitute for tamarind juice. However, the soup will be slightly clearer.