Prawn, Soup, Thai

Spicy Prawn Soup with Lemongrass


Thai Chicken Stock – 1 litre
Kaffir Lime Leaves – 3
Galangal Root – 2 inch piece, sliced
Lemongrass – 3 stems, thick bottom parts only, crushed
Prawns – 8, shells intact
Button Mushrooms – 1 cup, halved
Green Chillies – 10, crushed
Lime Juice – 3 tblsp
Fish Sauce – 1/2 tblsp
Coriander Leaves – 3 sprigs

1. Heat the stock in a pan over medium heat and bring to a boil.
2. Add the lime leaves, galangal and lemongrass.
3. Simmer for 15 minutes.
4. Add the prawns, mushrooms and chillies.
5. Simmer for 3 minutes more.
6. Add the lime juice and fish sauce.
7. Garnish with coriander leaves.
8. Serve hot.

Note: The soup will be spicy-sour and a little salty.

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