Rinse and dry the fish fillet and cut into cubes. Mix with 2 tbsp. fish sauce and marinate for 15 minutes.
In the meantime, clean lemongrass, rinse, cut into 3 cm long pieces. Rinse ginger or galangal, peel if desired, cut into slices. Rinse lime leaves and cut into quarters. Cut chili in half, clean, seed, rinse and cut into fine strips. Rinse cilantro.
Heat coconut milk. Add lemongrass, ginger or galangal, half the lime leaves and chili strips, and curry and shrimp paste. Lightly do for 5 min. Pour clear soup and bring to boil. Cook the fish in the soup for 5-6 min.
Season soup with remaining fish sauce as well as lime juice. To serve, garnish with remaining lime leaves as well as chili strips and cilantro leaves.
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