Tom yum soup with prawns

Ingredient

1. 700ml chicken stock
2. 1 lemongrass stalk, bruised and cut into large pieces
3. 5 thick slices galangal
4. 3 coriander roots or 6 stems, bruised, plus leaves to garnish
5. 3 lime leaves , torn
   
6. 6 large prawns , shelled
   
7. 3 tbsp Thai fish sauce
8. 6 small green chillies, chopped
9. 4 tbsp lime juice

Method

1. Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
2. Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.

• kcal 90
• fat 1g
• saturates 0g
• carbs 5g
• sugars 1g
• fibre 2g
• protein 17g
• salt 5.8g

Prep: 15 mins

Cook: 8 mins

Serve: 2

Recipe from Good Food magazine, February 2012