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- Bruise the lemongrass by bashing it with a meat mallet or rolling pin.
- Bring the stock to a boil in a large saucepan over a high heat. Add the bruised lemongrass, coriander stems, kaffir lime leaves, ginger, garlic and fish sauce. Simmer for 10 minutes.
- Add the prawns, mushrooms and shallots and cook for 3-4 minutes until the prawns have changed colour.
- Add lime juice and fresh chillies to taste. Divide amongst serving bowls and top with the reserved coriander leaves.
83kcals, 1.6g fat (0.5g saturated), 5.1g carbs, 2g sugars, 11.9g protein, 0.6g fibre, 1.266g sodium
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