• Thai shellfish broth

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 3 lemon grass stalks
    • 8 prawns, deveined and shelled (reserve the heads and shells)
    • 6 lime leaves
    • 200g baby Rosa tomatoes, halved
    • 300g small mushrooms (shimeji, enoki or baby button)
    • 12 mussels on the half-shell
    • 5 spring onions, finely sliced
    • juice of 2 limes
    • juice of 1 lemon
    • zest of 1 lime
    • 1 red chilli, seeded and finely chopped
    • 45ml (3 tbsp) fish sauce
    • 125ml (½ cup) fresh coriander

    Instructions

    1

    Cut the lemon grass into 2cm pieces and pound flat, using a rolling pin.

    2

    Bring 1 litre of water to the boil and add the white part of the lemon grass together with the prawn heads and skins. Boil for 1 minute and discard the solids, reserving the liquid and straining it.

    3

    Return the liquid to the pot and add the green lemon grass, lime leaves, tomatoes and mushrooms. Return to the boil for 3 minutes.

    4

    Add the prawns and mussels. As soon as the prawns turn pink, add the remaining ingredients. Stir and serve immediately.