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Ingredients
Method
- 8 birdseye chillies, chopped
- 4 whole peeled garlic cloves
- 500g chicken stock
- 200g peeled king prawns
- 4 tbsp lime juice
- 4 tbsp fish sauce
- Chopped coriander
- Pound the garlic and chillies in a pestle and mortar to a paste. Bring the stock to a simmer, add the chilli and garlic paste, and simmer for 2 mins before tossing in the prawns. Boil for 3 mins, or until the prawns are just cooked.
- Remove the pan from the heat and add the fish sauce and lime juice. Season to taste, then serve with fresh coriander.
30 mins
4 serving
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