Hot and Sour Prawn Soup (Tom Yum Goong)

3 cups fish stock

1 tbsp. chopped fresh lemon grass or 1 tsp. dried lemon grass

½ tsp. finely grated lemon rind

2 tbsp. Thai fish sauce

225gr button mushrooms, sliced

500gr large green prawns, shelled and deveined

85ml double cream

115gr bean sprouts

2 spring onions cut into 2cm lengths

1 tsp. sambal oelek

85ml lemon juice

3 tbsp. chopped fresh coriander

Freshly ground black pepper

• Place stock in a large saucepan and bring to the boil.

• Stir in lemon grass, lemon rind, fish sauce, mushrooms and prawns and cook 3-4 minutes or until prawns change colour.

• Reduce heat to low, stir in cream and cook for 2-3 minutes or until heated through.

• Remove pan from heat, add bean sprouts, spring onions, sambal oelek, lemon juice, coriander and black pepper to taste.

• Serve immediately.

• Serves 4.