Thai broth

This is another outing with the Naked Chef, and the first time I found and used kaffir lime leaves.

The recipe breaks down nicely into a few parts...

1. take ginger, lemon grass and lime leaves, pound them for a bit with pestle and mortar, then simmer for about 10 mins in a stock.

2. the result should be slightly bland to taste. Now add suger and (carefully!) fish sauce, tasting as you go.

3. cook with a few prawns for about a minute.

4. after retrieving the prawns, serve the resulting broth with garnish of chillies, spring onion and coriander.

Hmmm! Especially if you put the chillies in early, while still simmering the prawns.