If you are a real lover of spicy Thai cuisine, this soup is a perfect match for you. You don't need to get take-away when this is so easy to make at home.
Authentic, bold, and delicious Thai flavours make this soup irresistible!
As always, adjust the chilli to your spicy taste preference.
Start by bringing the vegetable stock to the boil.
Place the ginger and lemongrass into the boiling water and keep on medium heat. Squeeze in the lemon and lime. Cover with a lid and cook for about 5 minutes.
Remove the lid and keep cooking on medium heat. Add mashed garlic, fish sauce, sugar, mushrooms and spoon in tomato purée.
Add the prawns to the pot.
Note: You can use either precooked or raw prawns. If you add raw prawns, cook for a few more minutes.
Remove the lemongrass, ginger and lime leaves. Now, place the chilli pepper in and cook for another minute or two. The more you cook it, the more spicy it will get.
Note: Again, if you prefer a milder taste, take the chilli out right after this step. Otherwise, you can leave it in the soup for another 10 - 20 minutes and take it out right before you serve the soup.
Add the coconut milk but be sure not to boil the soup.
Take the soup from heat and add the coriander.
Let it cool down a bit and serve hot!
If you don't like mushrooms, you can replace them with Bok Choy and sweetcorn as a delicious alternative for this dish.