Prawns - 10-12 nos
Tomatoes - 2 sliced
Galangal (Thai ginger) - 1 inch piece, sliced
Kaffir leaves (Lime leaves) - 8-10 leaves
Lemon grass - 2 stalks, sliced into small pieces
Lemon - 1 (extract juice)
Thai chilies (Green/Red) - 4 nos each (Thai red chilies will be damn hot, so I use a mix, adjust accordingly for spice level)
Button Mushrooms - 4-5 (optional), sliced
Oyster or Fish sauce - 1/2 tablespoon (optional)
Chicken stock cubes - 2 (I used Knorr ones)
Coriander leaves few for garnishing
Salt to taste
Water - 4 cups
Peel, devein and wash the prawns and keep aside.
Boil water in a large pan. Add chicken stock cubes and mix well until it dissolves.
Then add galangal, lemon grass, kaffir leaves, tomatoes, chilies and bring it to a boil.
Add prawns, mushrooms and cook for 3-5 minutes, depending on the size of the prawns.
Once prawns are cooked, add oyster sauce and mix well.
Taste and add salt as oyster sauce has salt in it.
Switch off the flame, add lemon juice and mix well.
Garnish with coriander leaves and enjoy it hot.
Note: If it is too spicy, adjust adding more lemon's juice.
Cooking time 15-20 minutes
Serves 4 people