Serve: 02 Person
Ingredients
lemongrass 1, bashed
ginger a thumb-sized piece, thinly sliced
chicken stock 750ml
chilli 1, halved
soft light brown sugar 1 tbsp
garlic 2 cloves, bashed
kaffir lime leaves 2 torn, 1 thinly sliced to serve (see notes below)
plum tomatoes 2, roughly chopped
button mushrooms 125g quartered
raw peeled prawns 150g
lime 1, juiced
fish sauce 1 tbsp
Preparation :
STEP 1
Put the chicken stock into a pan over medium heat and bring to the boil. Add in the lemongrass, ginger, chili, garlic and torn lime leaves, turn down and simmer gently for 15 minutes. Add the tomatoes and mushrooms, and simmer for 5 minutes.
STEP 2
Tip in the prawns and simmer for 4-5 minutes or until pink, then remove from the heat. Take out the lemongrass, lime leaves, and garlic, and discard. Season with the sugar, lime juice, and fish sauce, and serve with the sliced lime leaf.
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