Gordon puts some heat into this flavoursome oriental soup recipe from Cookalong Live
Serves 4
1. Put the stock in a pot and bring to a simmer. Slice the chillies in half lengthways, roughly chop the ginger and lemongrass and add them all to the stock with the lime juice, fish sauce, sugar and season with black pepper. Simmer for a few minutes until the stock is fragrant.
2. Strain the stock into a large jug and add back to the pan. Add the mushrooms and prawns and cook for 2-3 minutes or until the prawns are cooked. Taste and adjust the seasoning of the broth.
3. Chop the coriander and stir through. Ladle the soup into warm bowls to serve.
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