for 4 people

Soup

1 tbsp	peanut oil
1	garlic clove, finely chopped
2	red chillies, deseeded, finely chopped
2	lime leaves (Citrus hystrix) (Thai Kit) (Thai-Kit)
20 g	ginger peeled, in slices
2 stick	lemongrass, bruised

1 ½ litre	chicken bouillon
½ tbsp	sugar
2 tbsp	fish sauce
120 g	mushrooms, quartered
100 g	carrots, peeled, cut into fine strips
4	frozen jumbo prawns, unpeeled and raw (organic) (approx. 300 g)
1	organic lime, use a little grated zest and 2 tbsp of juice
4 sprig	coriander, leaves torn off

How it's done

Soup

Heat the oil in a pan. Add the garlic and all the other ingredients up to and including the lemongrass, sauté for approx. 5 mins.

Add the stock, sugar, fish sauce and mushrooms, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins. Add the carrots, simmer for a further 5 mins. Reduce the heat, add the prawns, lime zest and juice, leave to infuse for approx. 5 mins. Plate up the soup. Garnish with the coriander.

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