Ingredients
1lb king/tiger prawns, uncooked and de-veined leaving the tails on
1 3/4 pints of chicken stock
3 lemon grass stalks, crushed open
10 kaffir lime leaves, torn in half
8oz canned straw mushrooms, drained
3 tbsp fish sauce
1/4 cup lime juice
2 tbsp chopped spring onions
2 tbsp coriander leaves
4 red chillies, seeded and chopped
Preparation
place the preped prawns in a large pan and add the chicken stock and bring to the boil. Add the bruised lemon grass and half the kaffir lime leaves to the stock and simmer gently for 5 minutes or until the stalks change colour and the stock becomes fragrant. Remove the lemon grass stalks and kaffir lime leaves. Add the mushrooms and cook for a few minutes, then add the fish sauce, lime juice, spring onions, chillies, coriander and the rest of the lime leaves. Taste; it should be sour, spicy, salty and hot! Optional: Top with sprigs of coriander and serve with lime wedges
