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Ingredients
- 5 cups Chicken Broth
- 300 g Prawns, shelled and deveined
- 30 g Galangal, sliced
- 2 stalk Lemongrass, sliced
- 5 Kaffir Lime Leaves, torn
- 3 Tbsp Roasted Chili Paste
- 150 g Oyster Mushrooms
- 2 ripe Tomatoes, quartered
- 6 Thai Birds-Eye Chilies
- 4 Tbsp Fish Sauce
- Lime juice to taste
- 1 Tbsp Coriander leaves, chopped
- 2 stalk scallions, sliced
- Sea Salt to taste
Preparation
Step 1
Bring the chicken broth to a boil in a large pot. Add the galangal, lemongrass and Kaffir lime leaves. Simmer for about 15 to 20 minutes.
Then add the roasted chili paste and the birds-eye chilies. Simmer for another 10 minutes.
Add the tomatoes, mushrooms, prawns, fish sauce, lime juice, scallions and bring it to a boil again. Season with sea salt or more lime juice. Serve immediately and top with coriander leaves.