_ Ingredients
lemongrass 1, bashed
chicken stock 750ml
bird's-eye chilli 1, halved
ginger a thumb-sized piece, thinly sliced
kaffir lime leaves 2 torn, 1 thinly sliced to serve (see notes below)
garlic 2 cloves, bashed
lime 1, juiced
button mushrooms 125g, quartered
raw peeled prawns 150g
plum tomatoes 2, roughly chopped
fish sauce 1 tbsp
soft light brown sugar 1 tbsp
_ Method
Put the chicken stock into a pan over a medium heat and bring to the
boil. Add in the lemongrass, ginger, chilli, garlic and torn lime leaves,
turn down and simmer gently for 15 minutes. Add the tomatoes and
mushrooms, and simmer for 5 minutes.
Tip in the prawns and simmer for 4-5 minutes or until pink, then
remove from the heat. Take out the lemongrass, lime leaves and
garlic, and discard. Season with the sugar, lime juice and fish sauce,
and serve with the sliced lime leaf.
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