Services 1-2

Soup

• 1/2 cup medium sized prawns, peeled
• 1 cup white mushrooms cut into quarters
• 1 piece of lemongrass, cut into pieces
• 3 kaffir lime leaves, torn
• 10 sliced pieces of galangal ginger
• 1/2 tbsp fish sauce
• 1/4 tbsp lime juice
• 1 cup water or chicken stock
• 1/2 tomato, quartered
• 1 tbsp fresh coriander leaves, chopped
• 1 tbsp green onions, chopped
• 1/2 tbsp roasted Thai chili paste
• 2 tbsp coconut milk
• 3 bird’s eye chilis

Put lemongrass, galangal ginger, kaffir lime leaves, mushrooms, chilis and tomato into water and bring to boil. Cook until tender. Add parwns, cook until tender. Add coconut milk, lime juice, fish sauce, and Thai chili paste. Garnish with fresh coriander and green onions. (also good with some rice)