This soup is normally served as part of a meal, but I like it as a quick dinner just with some rice on the side

Ingredients

– 1L water
– 4 bird’s eye chillies
– 2 sticks lemongrass, cut into 5cm pieces and bruised
– 3cm piece of galangal sliced
– 6 kaffir lime leaves
– 1 tbsp nam prik pao (Thai chilli paste)
– 6 tbsp evaporated milk
– 100g oyster mushrooms
– 200g cherry tomatoes cut into halves
– 10 prawns, peeled and de-veined
– Juice of a lime
– 3/4 tbsp sugar
– 3 tbsp fish sauce (start with 2 first and check)
– Coriander to serve

Method

1. Start by bringing your water to boil in a medium saucepan over a high heat.
2. Place the chillies into a mortar and pestle and pound into a paste.
3. Add the chilli paste along with the lime leaves and galangal to the boiling water.
4. Simmer this for 10 minutes before adding the nam prik pao and evaporated milk.
5. Once it’s simmering again, add the raw prawns and cook for 4 minutes.
6. Now it’s time to season with the sugar, lime juice and fish sauce. Taste as you season and use your instincts – start with 1/2 of each and see if it needs more.
7. Serve with pickled coriander to garnish and enjoy!

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