Recipe Credit By Farzana Kumandan @sprinklesandspicect

INGREDIENTS:

• 500g prawns, cleaned, shell and head on.
• 2 stalk lemongrass, root smashed and roughly chopped
• 6 makrut/kaffir lime leaves, remove the stems and finely chop
• Thumbsize piece of galangal, sliced
• 2-3 red Thai chillies roughly chopped
• 1 punnet baby white mushrooms
• ½ cup Thai red chili paste
• 2 Tbsp fish sauce
• ½ cup fresh lime/ lemon juice (or less)
• 1 tsp sugar
• 1 large firm tomato cut into chunks (skin on)
• ½ cup coconut milk
• Coriander and spring onion for garnish

METHOD:

1.Add 2 tablespoons oil to a pot and add the prawns, sauté until it changes colour and becomes fragrant.

2.Add 3 cups water and cook for 2 minutes, then remove the prawns and set aside. (leave behind the broth) you can leave prawns as is or peel and just use the meat.

3.To the remaining broth, add herbs, chillies and mushrooms and simmer for 5 minutes.

4.Add the fish sauce, Thai chilli paste and 2 cups water.

5.Bring to a boil and simmer for 3 minutes, add back the prawns, tomato chunks, lime juice, sugar and coconut milk and simmer for 1-2 minutes.

6.Garnish with freshly chopped coriander and chopped spring onion.

Enjoy