A super soup with yummy prawns.
|750 ml||stock — chicken|
|2-3||lemongrass — stalk, bruised and thinly sliced|
|½||fresh coriander — handful|
|4||lime leaves — kaffir|
|5||galangal — or fresh ginger, sliced|
|1||garlic — large cloves, chopped|
|1 Tbs||chilli paste|
|8||prawns — cleaned, deveined|
|2||tomatoes — deseeded, chopped|
|125 g||button mushrooms — quartered|
|3 tsp||fish sauce|
|¼ cup||lemon juice — or fresh lime juice|
|limes — zest only|
|1 Tbs||brown sugar — or grated palm sugar|
|2||red chilli — deseeded, finely chopped|
|2||green chillies — deseeded, finely chopped|
In a medium pot, add the stock, lemon grass, coriander, lime leaves, galangal, garlic and chilli paste.
Remove the heads off the cleaned prawns and add to the stock mixture. Turn up the heat and simmer for 15 minutes.
Add the tomatoes and mushrooms and simmer for another 10 minutes. Remove the prawn heads (optional).
Add the prawns tails and remaining ingredients and simmer until prawns are cooked – no more than 2 minutes.
Season to taste with more fish sauce or lime juice and garnish with coriander leaves.