“I learned this recipe while in Thailand and it is definitely my favourite! This soup is so good and super easy to make – you can’t really go wrong anywhere except adding too many chili’s. Usually you’re only supposed to eat the prawns, mushrooms, tomatoes and broth; however each to their own…some may have more luck chewing through lemongrass than others – the first time I had this soup I ate a huge chunk of ginger thinking it was a potato…bit of a surprise…
From “A lot of Thai” Cooking School
* 2 1/4 cups chicken or prawn stock ?(prawn stock can be prepared by boiling the head and the shell of prawns in water for 3 minutes) – you can also substitute coconut milk
* 2 stalks lemon grass – 3 cm diagonally sliced
* 50 g galangal – thinly sliced ?can substitute fresh ginger
* 50 g (1/3 cup) shallots -crushed
* 100 g (1 cup) mushrooms – bite size
* 2-3 kaffir lime leaves – torn in quarter
* 100 g or 1 tomato -bite size pieces
* 150g prawns- shelled and de-veined – you can also substitute fish or chicken
* 1 1/2 – 2 tbsp fish sauce ? you could omit this and it would probably still be pretty good – may need to add a little sea salt
* 1 tbsp red chili – smashed (about 10 small chilies) ?we only used 2-3 because they were medium sized chilies and it was super spicy; start small and work your way up….
* 1-11/2 tbsp fresh lime juice
* 2 tbsp coriander leaves – roughly chopped
* Bring the stock to a boil over medium heat. Then add lemongrass, galangal and shallots. Cook for 2-3 minutes.
* Add mushrooms and kaffir lime leaves – Cook for 1 minute then add tomato and boil until soft.
* After that add prawns and cook for approximately 30 seconds.
* Remove from heat
* Season with fish sauce, chili, lime juice and garnish with coriander leaves on top.
* Combine well before serving ? serves 2-4 depending on if it’s a meal or part of”