Ingredients
5 to 7 Prawns
275g Chicken stock
5g Galangal
5g Lemongrass
1g Lime leaf
2 or 3 units of birds eye chili
2 Units of coriander root scraped and cleaned
30g Button mushroom quartered
25g Fish sauce
20g Lime juice
6g sugar
Coriander leaf for Garnish

Method:
Gently simmer chicken stock. Add the lemongrass, Galangal, Lime Leaf, coriander root and chili. Simmer for 30 seconds than add the prawns and season with fish sauce. When the prawns are cooked, add the mushroom and  turn off the stove and add the lime juice and stir. Garnish with coriander leaf.

Nothing beats this soup first thing in the morning when you have a severe hang over or you have the flu or a sore throat.