An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode
Prep:15 mins
Serves 2
700ml chicken stock1 lemongrass stalk, bruised and cut into large pieces5 thick slices galangal3 coriander roots or 6 stems, bruised, plus leaves to garnish3 lime leaves, torn6 large prawns, shelled3 tbsp Thai fish sauce6 small green chillies, chopped4 tbsp lime juice
STEP 1Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.STEP 2Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.
