Ingredients
The following ingredients have 4 Servings
- 1 tbs coconut oil (we used Woolworths Macro
- 2 lemongrass stalks, bruised
- 5cm piece (25g) galangal, sliced
- 2 garlic cloves, bruised
- 4 kaffir lime leaves
- 1.5L (6 cups) chicken or fish stock
- 6 small red chillies, chopped
- 1 tbs nam prik pao (Thai chilli paste – from Asian grocers) or other chilli paste
- 250g vine-ripened cherry tomatoes
- 150g oyster mushrooms
- 500g peeled prawns (tails intact), deveined, butterflied
- Juice of 2 limes
- 1/4 cup (60ml) fish sauce
- 3 tsp coconut sugar
Instruction
- Heat oil in a large pan over medium heat. Cook lemongrass, galangal and garlic for 30 seconds or until fragrant. Add kaffir lime and stock, increase heat to medium-high and bring to the boil
- Add chillies and chilli paste, and simmer for 5 minutes or until fragrant. Add tomatoes and mushrooms, and simmer for 5 minutes or until tender.
- Add prawns and simmer for 2 minutes or until cooked through, then stir in lime juice, fish sauce and coconut sugar.
- Divide soup among bowls to serve.
