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Ingredients
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1.5L (6 cups) cold water
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2 lemongrass stems, pale section only, thinly sliced diagonally
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8cm-piece fresh galangal, peeled, thinly sliced
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5 purple eschalots, peeled, thinly sliced
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6 fresh kaffir lime leaves, centre vein removed, torn
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500g medium green prawns, peeled leaving tails intact, deveined
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500g black mussels, scrubbed, debearded
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80ml (1/3 cup) fish sauce
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125ml (1/2 cup) fresh lime juice
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2 fresh red birdseye chillies, thinly sliced
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1 bunch fresh coriander, leaves picked, coarsely chopped
Method
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1Place water in a large saucepan and bring to the boil over high heat. Add lemon grass, galangal, eschalot and lime leaves and cook, uncovered, for 5 minutes.
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2Add prawns, mussels and fish sauce and cook, covered, for a further 2 minutes or until mussels open. Remove from heat. Discard unopened mussels.
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3Add the lime juice, chilli and coriander and stir to combine. Ladle soup among serving bowls and serve immediately.
Source: taste.com.au
