Thai Coconut Lime Soup with Prawns and Mushrooms

• 2 pieces Lemongrass, firm stalks
• 6 leaves Fresh kaffir lime leaf
• 1 piece Dried red chili
• 2 tsp Galangal paste
• 400 ml Coconut milk
• 600 ml Water
• 2 tbsp Fish sauce
• 1 pinch Fine sea salt
• 200 g Cremini mushrooms
• 300 g Prawns, raw, peeled
• 2 pieces Lime, juicy
• 20 g Fresh coriander

1. Trim the lemongrass, then bruise the stalks with the side of a knife to help release their flavour. Tear the kaffir lime leaves to open them up. Crumble the dried red chilli.
2. Put the lemongrass, kaffir lime leaves, dried red chilli, galangal paste, coconut milk and water into a large pot. Bring just to a gentle simmer over medium heat, then lower the heat and simmer for 12 minutes so the broth turns fragrant.
3. Add the fish sauce and a pinch of fine sea salt. Taste the broth and keep it at a gentle simmer, not a boil, so it stays light.
4. Slice the cremini mushrooms, then add them to the pot. Simmer for 4 to 5 minutes until the mushrooms are tender.
5. Add the prawns and simmer for 2 to 3 minutes until they turn pink and are just cooked through. Take the pot off the heat as soon as the prawns are opaque to keep them juicy.
6. Squeeze in the lime juice, then taste and adjust with a little more fish sauce or fine sea salt if needed. Roughly chop the fresh coriander and stir most of it through. Ladle into bowls and scatter over the remaining coriander.

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