Spicy Prawn Soup
Serves 2 

Spicy Prawn Soup

6 prawns, shelled and deveined (you can really substitute a number of seafood items or meat) 
3 tablespoons olive oil
1 tablespoon finely sliced lemongrass
1 shallot peeled and sliced thin
10 each button mushrooms sliced
1 tablespoon fresh galangal
(since its a tough root, I like to peel and then microplane) 
2 kaffir lime leaves   (if not available you can find frozen leaves at Asian markets)
2 each Thai red chilies (split) Be careful! 

4 cups chicken stock (you can substitute vegetable or fish)
1 teaspoon shrimp paste (Asian Markets) 
2 teaspoon fish sauce (you can add more depending on your taste)
2 tablespoons sliced scallions using both the white and green part

the juice of one lime
a Handful of mint leaves
a Handful of cilantro
a Handful of Thai Basil


Heat a large sauce pan over medium heat. Next, add the oil followed by the lemongrass, shallot,  mushroom, kaffir lime leaves, chili, and the galangal. Cook and stir to release the oils taking care not to brown the ingredients for about 3 minutes.  Next, add the stock, shrimp paste, and fish sauce. Let the broth gently simmer for 20 minutes. 
Finally, Add the raw prawns, cover and simmer for a 3 minutes or until cooked through. 
Remove the pan from stove, check seasoning, and then finish with the lime juice. I like to tear up the basil and mint, and then add the scallions and chopped cilantro. 

Enjoy. Let me know if you give it a try. 
Garnish with coriander leaves