Tom Yum Kung with wild prawns and thai basil | Marine Stewardship Council

Ingredients

• 2 tbsp red curry paste
• 1 lemongrass stalk, crushed and chopped
• 1 tbsp peeled and sliced fresh galangal root
• 3 kaffir lime leaves
• 250ml / 8fl oz / 1 cup coconut milk
• 1 litre / 1 ¾ pints / 4¼ cups shellfish stock
• 350g / 12oz MSC certified large raw prawns (shrimp), peeled and deveined
• 150g / 5oz sugar snap peas, ends and edges trimmed
• 200g / 7oz oyster mushrooms, sliced
• 100g / 3½ oz bean sprouts
• handful of Thai basil leaves, coarsely chopped
• handful of coriander (cilantro) leaves, coarsely chopped
• 1 small red chilli (chile), deseeded, thinly sliced
• 1 lime, cut into wedges
• groundnut (peanut) oil for frying salt