Lemongrass, galangal and makrut lime leaves give the soup its distinctive aroma.
What you need
- Broth and prawns
- Lemongrass, galangal and lime leaves
- Mushrooms and chilli
- Lime juice and fish sauce
In the kitchen
- Gently simmer the broth with the aromatic herbs.
- Add mushrooms, then prawns, and cook through.
- Remove from the heat before adding lime juice.
- Balance the sourness, salt and heat. Serve with fresh herbs.