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INGREDIENTS
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices galangal (or ginger if unavailable)
- 3-4 Thai lime leaves, torn
- 200g prawns, peeled and deveined
- 1 cup mushrooms, sliced
- 2-3 Thai birds eye chillies, smashed (adjust to taste)
- 1 medium tomato, cut into wedges
- 1 small onion, sliced
- 2 tablespoons fish sauce (or to taste)
- 1 tablespoon lime juice (or to taste)
- fresh cilantro for garnish
- optional: 1 teaspoon sugar
METHOD
- Simmer aromatics: in a pot, bring the chicken or vegetable broth to a boil. Add the lemongrass, galangal, and Thai lime leaves. Simmer for 5 minutes.
- Add vegetables: add the onions, mushrooms, and tomatoes. Cook for 3-4 minutes until the mushrooms are tender.
- Cook prawns: add the prawns and birds eye chillies. Cook until the prawns are pink and cooked through, about 2-3 minutes.
- Season: stir in fish sauce and lime juice. Adjust seasoning with sugar, additional fish sauce, or lime juice to taste.
- Finish: remove from heat and garnish with fresh cilantro. Serve hot.
