Ingredients

· 700 ml chicken stock

· 1 lemongrass stalk

· 5 thick slices galangal

· 3 coriander roots

· 3 lime leaves

· 6 shelled prawns

· 3 tablespoons Thai fish sauce

· 6 green chilies

· 4 tablespoons lime juice

Method

Bring the stock to boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves and then, simmer for about two minutes. Then, add the prawns, fish sauce, chilies and lime juice and allow it to boil again. Taste and adjust the seasoning with the lime juice or fish sauce and then, garnish it with coriander leaves and serve.