(Serves 2)

Ingredients

· 800ml chicken stock

· 100g shitake mushrooms, sliced

· 150g uncooked prawns, peeled

· 100g beansprouts

· 2 sprig coriander, destalked and chopped

· 1 hot red Thai chilli, finely chopped

· 1 tsp palm sugar

· 3 tbsp lime juice

· 1 lemon grass stalk finely chopped

· 4 lime leaves

· 2 tbsp fish sauce

· 2 spring onions, chopped

· 1 lime, halved

· A pinch of salt

Method

· In a pot, bring the chicken stock to a gentle boil. Add a pinch of salt and finely chopped red Thai chilli, palm sugar, lime juice, lemongrass, lime leaves, and fish sauce. Simmer for five to seven minutes to infuse the flavours.

· Add the sliced shitake mushrooms to the pot and cook for two to three minutes. Then, add the peeled prawns and simmer for another three to four minutes until they turn pink and are cooked through.

· Stir in the chopped spring onions and let the soup simmer for another minute. In the last three minutes, add in the beansprouts.

· Ladle the soup into bowls. Garnish with freshly chopped coriander and serve with half a lime on the side for squeezing over just before eating.