- 700ml chicken stock
- 1 lemongrass stalk, bruised and cut into large pieces
- 5 thick slices galangal
- 3 coriander roots or 6 stems, bruised, plus leaves to garnish
- 3 lime leaves, torn
Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…
- 6 large prawns, shelled
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 3 tbsp Thai fish sauce
- 6 small green chillies, chopped
- 4 tbsp lime juice
Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.