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Thai dish recipes: spicy prawn soup with lemongrass

Serves: 4 persons

4 cups Thai Chicken Stock

3 kaffir lime leaves

5 cm fresh galangal root, sliced

3-4 coriander roots, washed (optional)

3 stems lemongrass, thick bottom part only, dry outer sheath discarded, smashed with back of a cleaver

6-8 medium prawns or shrimp, shells intact

1 cup fresh or canned straw mushrooms or small button mushrooms, sliced in half

5-10 bird's-eye chillies, smashed

3 tbsp lime juice, or to taste

1/2 tbsp fish sauce, or to taste

3 sprigs fresh coriander leaves (cilantro)

1.

Bring the stock to a boil and add kaffir lime leaves, galangal, coriander roots and lemongrass. Simmer for 15 minutes.

2.

Add the prawns or shrimp, mushrooms and chillies, and simmer for 3 minutes. Add the lime juice and fish sauce to taste. The soup should be spicy-sour and a little salty. Serve garnished with fresh coriander leaves (cilantro).

Note: Do not overcook the prawns or they will become tough. Use homemade chicken stock in this dish for the best flavor. Any variety of seafood may be substituted for or added to the prawns - including sliced fish, crab or squid.

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