A clear Thai soup layered with lemongrass, galangal, lime leaves and prawns.
Method
Bring the stock to a simmer with bruised lemongrass, galangal and torn lime leaves.
Add the mushrooms and chillies; simmer for 4 minutes.
Add the prawns and cook only until pink and just firm.
Turn off the heat. Season with fish sauce, palm sugar and fresh lime juice.
Taste for a sharp balance: sour first, then salty, fragrant and hot.
Ladle into warm bowls and finish with coriander.
Angelina’s noteNever boil the lime juice. Add it off the heat so the soup stays bright rather than bitter.
