600ml chicken stock
200ml half fat coconut milk
5 g dried shiitake mushrooms, crumbled
15ml fish sauce
1 red chilli deseeded and sliced
3 dried kaffir lime leaves, crumbled
1 stalk lemon grass, finely sliced
1cm piece root ginger, peeled and shredded
100g button mushrooms
75g brown cap mushrooms, quartered
50g shiitake mushrooms, sliced
200g tiger prawns, add for 4-6 minutes at the end
3 tbsp fresh chopped coriander
juice of half a lime
1. Place the first 8 ingredients together in a large pan and bring to the boil.
2. Add the fresh mushrooms and simmer for 5 mins.
3. Add the prawns and simmer for a further 3 mins.
4. Stir in the coriander and lime and serve in bowls