From episode three of MasterChef Ireland 2012


  • 8 thai shallots
  • 3 cloves of garlic
  • 3 red chillis
  • kaffir lime leaves
  • galangal
  • 2 sticks of lemongrass
  • coriander leaves + stalks
  • thai chilli paste
  • fish sauce
  • 2 limes
  • stock
  • vegetable oil


  • Chop shallots, chilli, galangal, lemon grass.
  • Heat vegetable oil in a large pot. Fry off above ingredients until the shallots have softened.
  • Chop garlic and add to the pot with kaffir lime leaves
  • Add stock and simmer gently. De shell and de-vein prawns.
  • Add the prawns to the broth in the last 3 mins.
  • Remove when almost fully cooked.
  • Strain the broth.
  • Place the prawns in the bottom of a bowl and pour over the strained broth.
  • Garnish with finely sliced chilli and coriander.