Chef Samloy Kongmanisvong,
3 cups clear chicken stock
1/4 cup lemongrass, cut into pieces
1/4 cup shallots, slightly crushed
1/2 cup straw mushrooms, cut in half
2 Tbsp fish sauce
2 Tbsp lime juice
1 Tbsp Thai chile, crushed
1/4 cup whole basil leaves
1/4 cup sweet basil leaves
1 tsp chopped green onions, to garnish
1 tsp chopped coriander leaves, to garnish
- In a pot, over heat, bring chicken stock to a boil. Add lemongrass and shallots.
- Add mushrooms, continue heating until well cooked.
- Season with fish sauce and lime juice. Add whole and sweet basil. Stir well.
- Add crushed Thai chile. Add prawns. Boil 2-3 minutes. Cover pot and remove from heat.
- Garnish with green onions and coriander leaves.
Yield 4-6 servings
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