Dhaka, Jan. 24 -- 4 cup chicken stock

2 stalk lemon grass

7 leaves washed & dried kaffir lime leaves

4 tablespoon fish sauce

2 lime

3 thinly sliced red chilli

1/2 kilograms prawns

1 washed & dried galangal

1 small cubed tomato

2 tablespoon thai green curry paste

100 gm mushroom

1 sprig coriander leaves

How to make

Step 1

Bring the chicken stock to boil. Now, slice the galangal and lemongrass and add them to the stock together with the kaffir lime leaves.

Step 2

Now add the fish sauce, tomatoes, chilli paste and mushrooms to the boiling

liquid.

Step 3

De-shell prawns and add to this. Add the lime juice. Simmer for 15 minutes and serve.

Published by HT Digital Content Services with permission from The New Nation....