Spicy Steve

Ingredients:

• 5 cups Thai chicken soup stock (you can use a separate recipe or regular chicken stock)
• 9 pieces fresh galangal (or use young ginger)
• 9 fresh kaffir lime leaves
• 3 Tbsp lemon grass, cut in 1 inch pieces and smashed or bruised
• 5 Tbsp lemon juice
• 2 Tbsp fish sauce
• 1 Tbsp Thai roasted chilli paste (nam prik pao)
• 16 medium-sized fresh tiger prawns, peeled, de-veined, with tails intact
• 20 straw mushrooms, cut in half
• 2 small fresh chillies, finely sliced without seeds
• chopped fresh coriander for garnish

Method:

1. Heat chicken stock in a pot.
2. Add galangal, lime leaves and lemon grass and boil rapidly for 10 minutes.
3. Turn down heat to low and add lemon juice, fish sauce and Thai roasted chilli paste.
4. Stir and simmer for another minute.
5. Add prawns and mushrooms and cook until prawns are cooked.
6. Add chillies.
7. Serve garnished with coriander leaves.