1 tsp fish sauce
3 bird’s eye chilli pieces
1 tsp lime juice
1½ cup prawn stock
1 lemongrass piece
20g straw mushrooms
1 kaffir lime leaf
1 tsp green coriander, chopped
1. In a saucepan add fish sauce, lime juice and lightly crushed bird’s eye chilli.
2. Heat the prawn stock in a wok and add the lemongrass, straw mushrooms and kaffir lime leaf. Bring to a boil.
3. Add the prawns to the soup and cook until the prawns change colour.
4. Serve with fresh coriander garnish.
INFO: This recipe was provided by Thailand’s Four Seasons hotels.