ingredients
serves 4
1 chicken stock cube made up with 600 ml water
400 ml can coconut milk
2 stalks fresh lemon grass, cut into 2 cm pieces
6 kaffir lime leaves, torn into quarters
2 cm piece root ginger, peeled and thinly sliced
200 g uncooked tiger prawns
1 tsp fresh coriander, chopped
1 red chilli, sliced
2 tbsp lemon juice
salt and freshly ground black pepper
method
1. Pour the chicken stock and coconut milk into a pan.
2. Add the lemon grass, lime leaves and ginger. Bring to the boil.
3. Add the prawns and boil for 3 - 4 minutes until cooked.
4. Remove from the heat and add the coriander, chillies and lemon juice. Season to taste.
