Recipe for Thai Prawn Soup 
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Yield:
4
Ingredients:
Amount Ingredient
3 stalk lemon grass
900 ml light chicken stock
2 x kaffir lime leaves roughly torn up or 4 wide strips of lime zest
23 x red chililes thinly sliced
8 x stems of coriander with leaves chopped roughly
2 x cm piece of galingale or root ginger thinly sliced
340 gm raw peeled prawns thawed if frozen and de veined
34 tbl freshly squeezed lime juice
Instructions:
Instructions: Cut off the top thin end of the lemon grass stalks and discard leaving about 12.5cm of the plumper end.

Slice diagonally into pieces about 3mm thick.

Bring the stock up to the boil.

Add the lemon grass lime leaves (or zest) chillies coriander and galingale (or ginger).

Bring back to the boil.

Simmer for 1 minute.

Add the prawns lime juice and oriental fish sauce.

Bring back to the boil and simmer for 23 minutes until the prawns are just cooked through.

Adjust the seasoning: the flavour should be fairly sour.

Serve immediately.

Serves 4

notes: Most lage supermarkets now sell lemon grass and oriental fish sauce. Some also have kaffir lime leaves; otherwise use lime zest. Fresh root ginger can be substituted for the closely related galingale. As a general rule the smaller the chilli the hotter it is so if you use the tiny thin Eastern chillis add them with caution.

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