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575 ml (1 pt) chicken stock
200 ml (7 fl oz) half-fat coconut milk
5 g (¼ oz) dried shiitake mushrooms, crumbled
1 tbsp fish sauce or light soy sauce
1 red chilli, deseeded and sliced
3 dried kaffir lime leaves, crumbled
1 stalk lemon grass, sliced finely
1 cm (½ in) root ginger, peeled and shredded
100 g (4 oz) button mushrooms
75 g (3 oz) brown cap mushrooms, quartered
50 g (2 oz) shiitake mushrooms, sliced
200 g (7 oz) tiger prawns
3 tbsp fresh chopped coriander
Juice of ½ lime
Place stock, coconut milk, dried mushrooms, fish sauce, chilli, kaffir lime leaves, lemon grass and root ginger in a pan and bring to boil. Add fresh mushrooms and simmer for 5 minutes. Add prawns and simmer for a further 5 minutes. Stir in coriander and lime juice and serve.
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