Tom yam kung (hot and sour prawn soup) | easyFood

Ingredients

• 2 lemongrass stalks
• 2 L chicken stock
• 1 bunch of coriander, leaves and stems separated and finely chopped
• 6 kaffir lime leaves
• 3 cm piece of fresh ginger, peeled and thinly sliced
• 3 garlic cloves, sliced
• 2 tbsp fish sauce
• 350 g raw prawns, peeled and deveined
• 100 g button mushrooms, sliced
• 2 shallots, sliced
• 80 ml lime juice
• 2-4 red chillies, deseeded and sliced