Thai style prawn hot and sour soup

This Thai style soup takes a little preparation but well worth the effort.

Ingredients

6 cups	Chicken stock
350 g	Pork belly, thinly sliced (Main)
1	Red chilli, roughly chopped
4	Kaffir lime leaves
4 stalks	Lemongrass, crushed with the back of your knife to release flavour
12 slices	Galangal, (10 grams)
4	Coriander root, roughly chopped
3	Shallots, thinly sliced
200 g	Oyster mushrooms, (remove the stalks then pull apart into bite size)
1 Tbsp	Tamarind paste (Main)
4 Tbsp	Lime juice
2 Tbsp	Fish sauce
12	Prawn cutlets (Main)
1 small bunch	Chopped coriander, to serve

Directions

1. Remove the skin from the pork belly, leaving as much fat as possible. Thinly slice the pork belly and add to a large saucepan. Add 6 cups of chicken stock along with the chilli, kaffir lime leaves, lemongrass, galangal, coriander roots & shallots. Bring to the boil and simmer for 2 hours or until the belly is tender.
2. Ensure to have 6 cups of stock when the pork belly is cooked by adding extra water.
3. Next add the oyster mushrooms, lime juice, fish sauce and more chilli if desired.
4. Simmer for three minutes then add the prawn cutlets and simmer for a further 3 minutes or until prawn cutlets are cooked through. Remove the lemongrass stalks and discard.
5. Finally add the coriander and serve.

See Simon's other Thai style recipe

• Thai spicy ham omelette