This is a composite of several different recipes. I took the parts I liked from each one and created this one. I don't think you can do this soup justice if you don't use fresh (or frozen) galanga and lemon grass. You just can't get the same flavor from dried. However, if you can't get fresh or frozen, dried is better than nothing! Galanga and lemon grass both have kind of a woody texture and aren't very edible, so you may want to remove them from the soup before you serve it. I prefer to leave them in.