Serves 4

Ingredients

1 litre light stock (made with 1 stock cube)
2 stalks lemongrass, bruised
4 slices galangal
4 kaffir lime leaves, torn
2–3 red chilies, crushed
3 Tbsp cranberry sauce
200g prawns, cleaned
1 cup mushrooms, sliced
2 Tbsp fish sauce
Juice of 1 lime
Fresh coriander

METHOD

Bring stock to a boil. Add lemongrass, galangal, lime leaves, and chilies. Simmer 5 minutes. Add cranberry sauce, prawns, and mushrooms. Cook 3–4 minutes. Season with fish sauce and lime juice. Remove from heat and garnish with coriander. Serve hot.