Prue Leith’s Hot & Sour Soup with Prawns | Lakeland Inspiration

Ingredients

• 4 tbsp, Thai fish sauce
• 2 limes, lime juice
• 1 tbsp, palm sugar
• 1 small bunch, coriander
• 800ml, chicken stock
• 4cm, ginger, peeled and cut into matchsticks
• 2, garlic cloves, peeled and sliced
• 2, lemongrass stalks, trimmed and bruised with a rolling pin
• 6, kaffir lime leaves, finely sliced
• 2, shallots, peeled, halved and finely sliced
• 150g, shitake mushrooms, sliced
• 300g, raw tiger prawns, shelled and deveined
• 1, small red chilli, deseeded and finely sliced
• 2, spring onions, sliced