Ingredients:

  • 4 cups (1 liter) chicken or vegetable stock
  • 2 stalks lemongrass, chopped and smashed
  • 3-4 kaffir lime leaves, torn in half
  • 2 inches galangal (or ginger), sliced
  • 3-4 Thai bird
  • s eye chilies, smashed
  • 200g (7 oz) mushrooms, sliced
  • 15-20 medium-sized prawns, peeled and deveined
  • 2 tablespoons fish sauce
  • 1 lime, juiced
  • Fresh cilantro leaves for garnish
  • Optional: 1-2 teaspoons sugar

Instructions:

  1. In a large pot, bring the chicken or vegetable stock to a boil.
  2. Add chopped lemongrass, torn kaffir lime leaves, sliced galangal (or ginger), and smashed chilies to the pot.
  3. Reduce heat and let the broth simmer for about 10 minutes for the flavors to meld.
  4. Stir in the sliced mushrooms and cook for 2-3 minutes.
  5. Add the prawns and cook until they turn pink and opaque, about 3-5 minutes.
  6. Stir in fish sauce and lime juice. Taste and adjust seasoning, adding sugar if desired.
  7. Ladle soup into bowls and garnish with fresh cilantro.