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Thai prawn and lemongrass soup

ingredients

serves 4
6 spring onions, finely shredded
2 fresh lemongrass stalks, very finely sliced
1 garlic clove, peeled and crushed
1/4 tsp finely grated fresh root ginger
1 red chilli, deseeded and finely sliced (optional)
900 ml (1 1/2 pts) chicken stock, made with Bovril
60 g (2 oz) shiitake mushrooms
60 g (2 oz) mangetout
200 g (7 oz) raw tiger prawns, peeled and deveined
1 tbsp dark soya sauce
2 tbsp chopped coriander leaves

method

1. Place the spring onions, lemongrass, garlic, ginger, chilli and chicken stock in a large saucepan, cover and bring to the boil. Slice the mushrooms and mangetout thinly and add to the saucepan.

2. Cook briskly for 3 - 4 minutes, then add the prawns and soya sauce. Cook for a further 2 - 3 minutes until the prawns turn pink. Take off the heat.

3. Stir in the chopped coriander and ladle the soup into warmed bowls. Serve straight away.

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