• 10 medium prawns
• 2 cups chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon "Chili Paste with Bean Oil"
• 8 medium button mushrooms
• 3 to 4-inch piece lemon grass, crushed
• 1 whole Kaffir lime leaf or 3 lime leaves, optional
• 2 sprigs coriander, lightly chopped
• 3 teaspoons fresh lime juice

Parboil prawns for 3 seconds until they turn pink on the edges. Do not overcook - the cooking process will be completed later. Drain well and set aside.

Bring the chicken stock, fish sauce, and Chili Paste to a boil over high heat. Turn off the heat and add the prawns, coriander, and lime juice. Stir and serve immediately.

Serves 4