Serves 3-4
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  1. Bruise the lemongrass by bashing it with a meat mallet or rolling pin. This releases the flavour.
  2. Bring the stock to a boil in a large saucepan over a high heat. Add the bruised lemongrass, coriander, kaffir lime leaves, ginger, garlic, chili garlic paste and fish sauce. Simmer for 10 minutes.
  3. Add the prawns, mushrooms and shallots and cook for 3-4 minutes. Add lime juice and fresh chillies to taste.
  4. Divide amongst serving bowls and top with the reserved coriander leaves.

Nutrition Facts

Per serving: 146kcals, 2.1g fat (0.6g saturated), 13.6g carbs, 1.9g sugars, 16.4g protein, 4g fibre, 1.757g sodium