Ingredients :
30g pieces of galangal peeled
2 garlic cloves, peeled
1 stalk of lemongrass, bruised
Small bunch of fresh coriander leaves, chopped and roots reserved
1 medium green chili, removes seeds first, then roughly chop
3 fresh kefir lime leaves
2 limes
For the soup
100ml coconut milk
1 Tea spoon fish sauce
6 tiger or king prawns, shelled and de-veined
50gms evoke mushrooms
50grms shimeji mushrooms
100g noodles regular
1-2 limes juice
Salt to taste
Thai basil leaves or coriander
1 red chili, sliced
Method
Blend the paste ingredients in a food processor until smooth and set aside.
For the soup, heat the olive oil in a large saucepan and fry the paste in it over a medium heat for 2-3 minutes.
Stir in the coconut milk and fish sauce, add the stock and bring to a simmer. Then add the Prawns, mushrooms and noodles and allow them to cook in the broth for 5 minutes or until the prawns have turned pink and opaque and the noodles have cooked.
To serve, add the lime juice to the soup and season to taste with salt and pepper. Divide the drained noodles between four bowls and ladle over the soup.
Garnish with the Thai basil leaves or coriander leaves and sliced chili. Squeeze over
a little more lime juice to taste.
30g pieces of galangal peeled
2 garlic cloves, peeled
1 stalk of lemongrass, bruised
Small bunch of fresh coriander leaves, chopped and roots reserved
1 medium green chili, removes seeds first, then roughly chop
3 fresh kefir lime leaves
2 limes
For the soup
100ml coconut milk
1 Tea spoon fish sauce
6 tiger or king prawns, shelled and de-veined
50gms evoke mushrooms
50grms shimeji mushrooms
100g noodles regular
1-2 limes juice
Salt to taste
Thai basil leaves or coriander
1 red chili, sliced
Method
Blend the paste ingredients in a food processor until smooth and set aside.
For the soup, heat the olive oil in a large saucepan and fry the paste in it over a medium heat for 2-3 minutes.
Stir in the coconut milk and fish sauce, add the stock and bring to a simmer. Then add the Prawns, mushrooms and noodles and allow them to cook in the broth for 5 minutes or until the prawns have turned pink and opaque and the noodles have cooked.
To serve, add the lime juice to the soup and season to taste with salt and pepper. Divide the drained noodles between four bowls and ladle over the soup.
Garnish with the Thai basil leaves or coriander leaves and sliced chili. Squeeze over
a little more lime juice to taste.
