• 1 ½ cups chicken stock
• 2 cloves garlic, smashed
• 2 shallots, smashed
• 3 – 4 thin slices galangal** (or ginger)
• 1 stalk of lemongrass, bruised and cut into sections (don’t use woody part)
• ½ cup coconut milk
• 1 ½ T chilli jam (Prik pao, aka chilli paste with soybean oil)
• 2 – 3 oz button mushrooms, quartered
• 6 oz prawns de-veined (keep the heads and shells)
• 1 chicken breast, sliced and boiled
• ½ tomato, wedged
• 3 kaffir lime leaves
• 3 T lime juice
• 6 thai chillies, smashed
• 3 T fish sauce
• A few sprigs of fresh cilantro

Start by heating the stock in a pot and add the garlic, shallot, galangal, cilantro root and lemongrass. Bring to a boil. While you’re waiting for the stock to boil, mix the milk and chilli jam in a small bowl. When the stock is boiling, add the mushroom, prawns and chicken. Also add in the tomato pieces and kaffir lime leaves. Let that cook until your prawns are cooked, then add the milk mixture.

In the serving bowl, put in the lime juice, chillies and fish sauce. Ladle the finished soup on top and garnish with fresh cilantro. Enjoy!

* optional

** galangal is the milder relative of ginger