tried but tasty: tom kha gai (thai hot and sour soup with prawns)

really delicious asian flavours in this authentic tasting recipe

2 limes
5cm piece galangal or ginger, peeled, roughly chopped (or 2 tsp prepared ginger)
2 garlic cloves, peeled (or 2 tsp prepared ginger)
2 stalks lemongrass
small bunch fresh coriander, roughly chopped
1-2 shallots, peeled, quartered
2 medium red chilli
10 kaffir lime leaves
1 tbsp olive oil
1 litre boiling water
1 chicken stock cube
400ml coconut milk
3 tbsp naam pla (fish sauce)
8 tiger or king prawns, shelled, de-veined
2-3 handfuls mushrooms: your choice, eg shiitake, enoki, but any are ok, sliced small if they are large
100g/3½oz soba (rice) noodles
salt and freshly ground black pepper
0.75 l boiling water
small handful basil leaves (thai basil if you can get it)
small handful cress or eg alfalfa sprouts

lime zest, galangal or ginger, garlic, one of the lemongrass stalks (roughly chopped), coriander, shallots, one of the chilli, roughly chopped, half the kaffir lime leaves

Heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes.
Stir in the coconut milk and naam pla and throw in the other lemon grass, sliced into several pieces and the rest of the kaffir lime leaves.
Pour in the boiling water, and crumble in the stock cube.
Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque.
Add the mushrooms, and continue to cook for a further 2-3 minutes.
Meanwhile cook the soba noodles in a large pan of boiling water following pack instructions, then drain.
To serve, add the juice of the limes to the soup and season with salt and freshly ground black pepper. Taste and add more lime juice if you think it needs it.
Divide the drained noodles between four bowls, and ladle over the soup. Garnish with basil leaves, cress, and the other chilli, finely sliced.

tried but tasty