Bring the stock to the boil in a heavy, medium-sized saucepan, add the galangal, lemongrass, shallots, kaffir lime leaves and bird’s eye chillies and let it simmer for about 2 minutes or until fragrant.
Add the chilli paste in oil and season with fish sauce, lime juice and sugar. This dish can be made in advance to this stage and kept in the fridge.
Now add the prawns along with the mushrooms and cook for a minute before serving.
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