Hot-and-sour prawn soup from Spice by Christine Manfield

Ingredients

• 5 cloves garlic, minced
• 2 teaspoons minced ginger
• 2 coriander roots, chopped
• 1 kg green king prawns
• 3 red shallots, sliced
• 1 tablespoon chopped spearmint leaves
• 30 ml vegetable oil
• 1 stalk lemongrass, sliced
• 2 tomatoes, peeled and seeded
• 2 litres Fish Stock
• 4 red bird’s-eye chillies
• 75 ml fish sauce
• 3 kaffir lime leaves, shredded
• 3 teaspoons laksa (Vietnamese mint) leaves
• 85 ml strained lime juice
• 2 teaspoons minced galangal
• minced zest of 1 kaffir lime
• 1 large red chilli, finely sliced