Method

1. Bring the coconut cream and stock to the boil in a large saucepan over medium-high heat. Add lemongrass, ginger, birdseye chilli and reserved coriander roots. Tear 4 lime leaves and add to the pan. Reduce heat to low and simmer gently for 10 mins. Add prawns and mushroom to the pan. Simmer for 2-3 mins or until prawns change colour. Remove from heat.
2. Stir in the fish sauce, lime juice, sugar and salt. Taste and add more fish sauce, lime juice, sugar and salt if needed.
3. Finely shred remaining kaffir lime leaf. Remove lemongrass from soup and discard. Divide soup among serving bowls. Sprinkle with shredded lime leaf, coriander leaves and chilli, if using.

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BOOST THE VEG

“Add extra veggies to the soup if you want to bulk it up. Anything you have in your crisper would work – think carrots, choy sum, buk choy or other mushrooms.”

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MATT’S THAI SOUP TIPS

1. Use the coriander roots
   “Bruising the coriander roots in a mortar and pestle releases the flavour. If you don’t have a mortar and pestle, just really finely slice the roots instead.”
2. Infuse the soup faster
   “Make sure the stock mixture is hot enough when you add the other ingredients – as soon as they hit the liquid they’ll start to perfume the soup.”
3. Tear in the mushrooms
   “Tearing along the lines of the oyster mushrooms is more gentle than using a knife. I really love oyster mushrooms. They’re delicious raw in salads too – they absorb a lot of dressing.”
4. Find your ideal flavour balance
   “Getting the mix of flavours right is a personal thing. You might enjoy it more sweet or sour or hot. Feel free to mix it up. Fish sauce can be polarising, so if you don’t want to use it add salt instead. To make it totally vegetarian, swap the prawns for tofu and use vegetable stock too.”

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NUTRITION INFORMATION (PER SERVE)

Energy 1320kJ/316 Cals (15%)

Protein 15g (30%)

Fat 25g (36%)

Sat Fat 21g (88%)

Sodium 1720mg (86%

Carb 8g (3%)

Sugar 6g (7%)

Dietary Fibre 2g (7%