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Ingredients
- 30 g olive oil
- 2 tsp dried chilli flakes
- 1 - 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
- 1 garlic clove
- 5 cm piece fresh galangal, peeled and cut into thin slices
- 1 eschalot, cut into halves
- 1 tsp tamarind paste
- ½ tsp shrimp paste (optional - see Tips)
- 1 tbsp fish sauce
- 2 stalks fresh lemongrass, trimmed, bruised and cut into thirds
- 1000 g water
- 2 tsp Chicken stock paste (see Tips)
- 10 makrut lime leaves, torn
- 2 tbsp lime juice
- 450 g raw prawns, peeled and deveined, reserving heads and shells
- 230 g fresh mushrooms, cut into quarters
- 70 g cherry tomatoes, cut into quarters
- 2 tbsp fresh coriander, leaves only, for garnishing
- Nutrition
- per 1 portion
- Calories
- 917.6 kJ / 218.5 kcal
- Protein
- 26.5 g
- Carbohydrates
- 4.3 g
- Fat
- 9.1 g
- Saturated Fat
- 1.5 g
- Fibre
- 5.1 g
- Sodium
- 1231.2 mg
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