Wonderfully fierce, fresh spicing makes this a mouthful to remember.
500g prawns 8/12, with heads removed
400ml fish or chicken stock
400ml vegetable stock
½ tsp of black peppercorns
4 kaffir lemon leaves
2 sticks of fresh lemongrass
1 piece (5cm) of fresh galangal, alternatively fresh ginger
4 Thai chilli peppers
4 tbsp nam pla Thai fish sauce
2 tsp salt
1 bunch of fresh coriander
Take out the kaffir leaves and the lemongrass.
The spicy/sour combination of lime and chilli is a truly exotic one – for the more unusual ingredients, try an Asian grocery shop.