Tom yum (hot & sour) soup with prawns

• Chicken Stock3 cups
• Lemongrass1
• Galangal5 Slices
• Coriander6
• makrut lime leaves3
• King Prawns6
• Fish Sauce3 tablespoons
• Green Chilli6 small
• Lime juice4 tablespoons

Instructions

1. 1

   Bring the stock to a boil in a medium-sized saucepan.

2. 2

   Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.

3. 3

   Add the prawns, fish sauce, chillies and lime juice, then return to the boil.

4. 4

   Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.