• 50 clchicken stock
• 50 clwater
• 1 tspsalt
• 10 piecesthin slices of galangal
• 4 piecesbruised makrut lime leaves
• 6 pieceslemongrass stalks, sliced diagonally into 3 cm pieces
• 1 portionhalf an onion, sliced
• 2 piecestomatoes, quartered
• 150 gmushrooms, halved
• 12 piecesraw prawns, peeled and deveined with tails intact
• 3 tbsplime juice
• 5 piecesgreen bird’s-eye chillies, crushed
• 0,25 tspcaster sugar
• 2 tbspfish sauce
• 3 piecessmall shallots, chopped
• 1 piecebunch of chopped cilantro, for garnish
• 3 piecesspring onions, cut into 4 cm pieces, for garnish

Préparation

1. 1In a large saucepan, bring the chicken stock and 50 cl water to a boil over medium heat with the salt.
2. 2Add the galangal, makrut lime leaves and lemongrass, then return to a boil for 1 to 2 minutes.
3. 3Stir in the onion and tomatoes and wait for the soup to boil again. Add the mushrooms and prawns, then cook for another minute or until the prawns are cooked through.
4. 4Stir in the lime juice, chillies, sugar, fish sauce and shallots.
5. 5Ladle the soup into bowls. Garnish with cilantro and spring onions, then serve.