Thai prawn soup

Method

Bring the fish stock to a boil in a large saucepan and add the bashed lemongrass, galangal, kaffir lime leaves and sliced chilli; simmer for 5 minutes to infuse the flavours. Pour in the coconut milk and return to a gentle simmer, then add the prawns and cook for 3-4 minutes until they turn pink and cooked through. Remove from heat and season with fish sauce, lime juice and palm sugar, adjusting the balance to taste. Strain if preferred for a clearer soup, or leave the aromatics in for more rustic presentation. Ladle into bowls and garnish generously with fresh coriander leaves and chopped spring onions. Serve immediately whilst hot.