Shiitake And Tiger Prawn Soup

Prep time: 5 minutes
Cooking time: 10 minutes
Serves: 4
Served with lime juice and fresh coriander

INGREDIENTS

  • 5g dried shiitake mushrooms, crumbled
  • 100g button mushrooms
  • 75g brown cap mushrooms, quartered
  • 50g shiitake mushrooms, sliced
  • 600ml chicken stock
  • 200ml half fat coconut milk
  • 15ml fish sauce
  • 1 red chilli, deseeded and sliced
  • 3 dried kaffir lime leaves, crumbled
  • 1 stalk lemon grass, finely sliced
  • 1cm piece root ginger, peeled and shredded
  • 200g tiger prawns, add for 4-6 minutes at the end
  • 3 tbsp fresh chopped coriander
  • 1/2 lime, juice

METHOD

  1. Place the dried shiitake mushrooms, chicken stock, coconut milk, fish sauce, red chilli, lime leaves, lemon grass and ginger in a large pan and bring to the boil.
  2. Add the fresh button, brown and shiitake mushrooms and simmer for 5 mins.
  3. Add the prawns and simmer for a further 3 mins.
  4. Stir in the coriander and lime and serve in bowls
media