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Tom kha soup

Ingredients

• For the paste
• 5cm/2in piece galangal or ginger, peeled, roughly chopped
• 2 garlic cloves, peeled
• 1 stalk lemongrass, bruised
• small bunch fresh coriander, leaves chopped, roots reserved
• 1-2 shallots, peeled, quartered
• 1 medium green chilli, seeds removed, roughly chopped
• 3 fresh or 6 dried kaffir lime leaves
• 2 limes, zest only
• For the soup
• 1 tbsp olive oil
• 1 litre/1¾ pint boiling water
• 1 chicken or vegetable stock cube
• 400ml/14fl oz coconut milk
• 3 tbsp fish sauce
• 8 tiger or king prawns, shelled, de-veined
• handful enoki mushrooms
• handful shimeji mushrooms
• 4 shiitake mushrooms, chopped
• handful sugar snap peas
• 100g/3½oz soba noodles
• 1-2 limes, juice only, plus more to serve
• salt and freshly ground black pepper
• small handful thai basil leaves
• small handful shiso cress
• 1 green chilli, sliced

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