Sweet and sour soup with prawns
Starter: serves 2. Total time: 20 minutes
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.1 pint chicken stock
50g button mushrooms, quartered10 king prawns, remove the head and
part of the shell, leaving the tail on
1 stalk of lemongrass, bruised and sliced diagonally
4 slices galingale, thinly sliced2 kaffir lime leaves
2 medium size green chillies, sliced but do not remove seeds
2 tablespoons of bottled Thai fish sauce
2-21/2 tablespoons lime juice
6 sprigs fresh coriander
Bring the stock to the boil, then add lemongrass, galingale and kaffir lime leaves. Simmer and leave to infuse for 5-8 minutes.
Add the prawns, mushrooms and chillies. Simmer for three minutes.
Add bottled Thai fish sauce and lime juice. Serve garnished with coriander.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments