Prawn and lemongrass broth

750 ml chicken/fish stock
1 tbsp fish sauce
1/2 birdseye chillies, finely sliced
1 stalk of lemongrass, finely chopped
1 clove of garlic, squashed
A small chunk of ginger, sliced – around the size of the end of your thumb
1 tsp palm sugar
A shallot, peeled and sliced
150 g raw tiger prawns
Handful of coriander leaves
Handful of Thai basil
A good squeeze of lime juice

Put the stock, fish sauce, chillies, lemongrass, garlic, ginger, palm sugar, and shallot in a pan and bring to a boil. Simmer for 30 minutes, then strain into another saucepan. Bring back up to a simmer and add the prawns. Cook for 2-3 minutes until cooked. Serve with the herbs and a squeeze of lime. This can be served on its own or with a portion of sticky rice.

Original post with credits


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