For The Paste

1 stalk lemongrass

6cm piece galangal

3 lime leaves

1 tbsp Thai chilli paste

3 red chillies

30ml fish sauce

juice 2 limes

1 banana shallot

2 tsp sugar

coriander stalks

1ltr clear chicken stock

juice of 3 limes

1 tin coconut milk

About 24 king prawns

6 mangetout – sliced

6 finely sliced button mushrooms


1. Paste – blend until very very smooth. You’ll need about 75 - 100g

2. Gently fry the paste for 3mins

3. Add the lime juice and stock, bring to the boil, simmer 10 mins

4. Add the prawns and mushrooms, cook 5mins

5. Add coconut milk and mange tout, warm and serve

6. Top with coriander leaves and more lime