Thai Coconut Milk Soup with Prawns

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2 teaspoons vegetable oil

1 teaspoon garlic clove, finely-minced

1 teaspoon ginger, finely-minced

1/2 teaspoon lemongrass, finely-minced

1 teaspoon shallot, finely-minced

1 cup coconut milk

2 Kaffir lime leaves, available at Asian grocery stores

1/3 cup water, or light stock

1 1/2 teaspoons fish sauce, to taste

1 teaspoon palm sugar, coarsely-chopped, available at Asian grocery stores

Thai dried chile, or to taste

3 head-on prawns, large, peeled and sliced in half lengthwise

1/3 cup Asian long beans, cut into 1-inch pieces, or substitute green beans

1 tablespoon soft tofu, diced

2 tablespoons pan-roasted mushrooms, such as shiitake or shimeji, sauteed in a very hot pan with a little olive oil and salt

Lime, to taste

Cilantro leaves, to garnish

Thai chili oil, to garnish