Ingredients
Serves 4-6
* 1 litre fish stock (chicken if you prefer, or make your own — see below)
* 1 litre water
* ¼ cup thinly sliced fresh lemon grass (white part only)
* 2 cloves garlic, crushed
* 1 tablespoon thinly sliced fresh ginger
* 2 Thai red chillies, sliced thinly
* 2 K affir lime leaves, shredded
* 800gr large green prawns (buy 1.2kg unshelled prawns and use the shells to make stock if you have time)
* 1 cup straw mushrooms, halved (you´ll find them in tins at the Asian Grocery)
* 2 tablespoons fish sauce
* ¼ cup (60ml) lime juice
* 4 spring onions, sliced thinly
* ½ cup coriander leaves
* ¼ cup Thai basil leaves
* 4 Thai red chillies, seeded, sliced, extra
Method
To make your own stock for this soup, simply shell the prawns, place in a large pot with 4 cups water. Bring to the boil and turn off immediately. Strain and reserve the liquid and discard the shells.
Place stock in a large saucepan with water, lemon grass, garlic, ginger, chillies and lime leaves. Bring to the boil then simmer, uncovered, for 10 minutes. Strain into a large jug or bowl. Return to pan and bring to the boil.
Add prawns, simmer until they change colour. Add straw mushrooms, fish sauce and lime juice, remove from heat. Taste and adjust if necessary, adding more fish sauce or lime juice to your taste.
Stir in the onions, coriander, basil and extra chillies and serve immediately.
Note:
This is a soup that really can be adjusted to your personal taste by adding or taking out the hot red chillies. Thai chillies are really hot, so either use less, or use a milder chilli if you prefer.