Hot & Sour soup

• 225g button mushrooms
• 2 red chillis, fresh red
• 4 kaffir lime leaves
• 1 lemongrass
• 1 lime
• 1 spring onion
• 1.4L Stock
• 4 tbsp thai fish sauce
• 1 tbsp tom yum paste
• 1 tsp sugar
• coriander

1. Heat the stock and tom yam paste in a decent sized saucepan with the lime leaves, lemongrass, lime zest and juice, fish sauce, chilli, and sugar.
2. Bring to a boil, add the mushrooms, and simmer for a couple of minutes, then add the prawns and cook for a further 2 to 3 minutes.
3. Serve with coriander.