Kenneth Murphy's Thai Soup from Today with Maura and Dáithí.

Ingredients

Serves: 2

  • 1 ltr stock – chicken or fish
  • 2 stalks fresh lemongrass
  • 2 lime leaves 
  • 30g galangal (fresh ginger) sliced
  • 1 onion – sliced 
  • 1 tsp. chilli paste
  • 110g mix wild mushrooms
  • 1 tbsp.fish sauce 
  • 1 fresh plum tomato - chopped
  • 8 medium sized prawns
  • 2 limes - juice
  • 1 bunch fresh coriander 
  • 2 tbsp. Coconut milk 
  • 1 red chilli – sliced (garnish)

Method

  1. Bring the stock to the boil over medium heat in a saucepan
  2. Add the lemongrass, ginger, lime leaves, onion and chilli paste, simmer to let the spices infuse into the broth.
  3. Add mushrooms, tomato, fish sauce and prawns, cook until the prawns are tender
  4. Remove from the heat, add coconut milk, lime juice and garnished with fresh coriander, add extra chilli to taste.

Note: The lemongrass and lime leaves are for flavour, so should be avoided when eating the soup