• 1 lemon grass stalk, bruised
  • 6 kaffir lime leaves
  • 1 tablespoon galangal, sliced
  • 1 tablespoon cilantro/coriander root, bruised
  • 1 basket cherry tomatos, halved
  • 3 cups chicken stock
  • 2 red chilis, halved
  • 1/3 cup mixed mushrooms
  • 6 medium prawns, cleaned
  • 2 teaspoons fish sauce
  • 2 teaspoons Prik Pao (Thai chili paste)
  • 3 limes
  • 1/2 tablespoon palm sugar
  • 1 bunch cilantro/coriander leaf (garnish)
  • 1 green shallots

Passo a passo

  1. In a pot on high head bring the chicken stock to the boil, then turn down to a simmer and add Lemon grass, Kaffir lime leaves, galangal, cilantro/coriander root, cherry tomatoes, chillies and infuse for about 6 minutes.
  2. Once infused turn the heat to low, add mushrooms and cleaned prawns, cook for another 5 minutes till prawns are just cooked through and mushrooms are soft then add the fish sauce and take off the heat.
  3. Now season the soup with lime juice, sugar and Prik Pao (Thai chili paste).. add a little at a time to find that harmonious balance.
  4. Garnish with shallots and fresh cilantro/coriander.