200 g mushrooms
2 spring onions
16 peeled prawns
1 l chicken soup stock
3 tbs lemon juice
1 ts chili paste
3 tbs fish sauce
1/2 Kaffir-lime
Takes 20 minutes
In a pot bring chicken soup stock to boil.
Cut mushrooms into half. Cut spring onions into 2 cm long pieces. Wash prawns.
Add lemon juice, chilipaste and fish sauce to the chicken soup stock and stir.
Add mushrooms, spring onions and prawns and let simmer for ten minutes.
Reduce heat and season with Kaffir-lime juice.
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