Shiitake And Tiger Prawn Soup

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