This spicy Thai soup is so full of flavour, it’s no wonder it’s a restaurant favourite. With chilli, lemongrass, lime leaves and galangal to add aroma to the broth. Toss in some prawns, tomatoes and mushrooms to add depth of flavour. Best of all, this soup is ready to serve in just a few minutes, for a quick midweek meal or a light weekend lunch.
3 birds’ eye chillies, roughly chopped
1 stalk lemongrass, sliced
5cm (2 inch) piece galangal, sliced
3 kaffir lime leaves, stems removed
200g (7oz) peeled and deveined prawns
80g (3oz) cherry tomatoes, halved
100g (3.5oz) mushrooms
4 tbsp lime juice
3½ tbsp fish sauce
3 tsp white sugar
3 stalks coriander (cilantro), leaves and stems roughly chopped
Use a mortar and pestle to lightly bruise the chillies. Set aside for later.
Place 3 cups of water, lemongrass, galangal and kaffir lime leaves in a saucepan over high heat. Bring to the boil. Then add the prawns, tomatoes and mushrooms. Reduce the heat to medium and simmer for 2-3 minutes or until prawns are cooked through. Remove from heat.
Stir through the bruised chillies, fish sauce, lime juice and sugar. Taste and season with extra fish sauce or lime juice to taste. The flavour should be tangy, salty and spicy.
Just before serving, stir through the coriander.