• 125g button mushrooms, quartered
  • 1 stalk of lemongrass, bruised
  • 700ml Freja chicken bone broth
  • A thumb-sized piece of galangal, (just use ginger if you can’t find galangal), thinly sliced
  • 1 tbsp soft light brown sugar
  • 4 small green chillies, finely sliced (add less or more depending on how much heat you like)
  • 2 cloves garlic, crushed
  • 3 tbsp lime juice
  • 3 tbsp fish sauce
  • 2 plum tomatoes, roughly chopped
  • 150g raw peeled prawns
  • 1 bunch fresh coriander, for garnish


  1. In a large pan warm up the Freja chicken broth. Once heated add the lemongrass, ginger, chilli and garlic, turn down and simmer gently for 15 minutes. Add the tomatoes and mushrooms, and simmer for 5 minutes.
  2. Tip in the prawns and simmer for 4-5 minutes or until pink, then remove from the heat. Take out the lemongrass, lime leaves and garlic, and discard. Season with the sugar, lime juice and fish sauce - season to taste here and make it as sweet or sour as you like! Serve with the freshly chopped coriander.