Thai Prawn Soup Recipe

• 20 Prawns (medium size)
• 4-5 cups Water
• 3 Shallots or Small Red/ Purple Onions (finely chopped)
• 2 stalks Lemon Grass (lightly pounded, cut into 1-inch-long segments)
• 2 tbsp Fish Sauce
• 2 slices Fresh or Dried Galangal Root
• 20 small Mushrooms (halved or whole)
• 2-3 tsp Lime Zest
• 3 tbsp Lime Juice
• 2-3 Habanera or Birdseye Chili Peppers
• 5 Coriander Leaves (chopped)
• 5 Spring Onions (chopped)

• Thoroughly wash the prawns and shell them without removing their tails.
• Place a large pan on fire and pour water in it.
• Add shallots, lemon grass, fish sauce and galangal root.
• Boil the mixture for 3 minutes.
• Add prawns and mushrooms and cook until the prawns turn pink.
• Add in lime zest, lime juice and chili peppers. Cover and remove from heat.
• Sprinkle with chopped coriander leaves and spring onions.
• Serve hot.