Hot & Sour Prawn Tom Yum Soup With Rice

Boil a full kettle

Bash the lemongrass with a rolling pin

Separate the tough outer layer[s] from the softer inner core of the lemongrass and set aside for later

Chop the softer inner core[s] in half

Add the basmati rice, the tough outer layer[s] of the lemongrass and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your lemongrass rice

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Add 400ml [800ml] boiled water to a pot over a medium heat with the chopped inner core[s] of the lemongrass and 1/2 tsp [1 tsp] sugar and bring to the boil over a high heat

Cook for 2 min until fragrant

Meanwhile, slice the baby button mushrooms finely

Once fragrant, add the chopped ginger, garlic, and half the chilli flakes (can't handle the heat? Go easy?) to the pot and cook for 1 min further

Add the sliced baby button mushrooms, Sriracha and fish sauce and cook for 2 min or until the mushrooms have started to soften 

While the mushrooms soften, roughly chop the coriander, including the stalks

Slice the lime[s] into 4 [8] wedges

Add the king prawns to the pot with the juice of 2 [4] lime wedge[s] and cook for 3-4 min or until the prawns are cooked through – this is your prawn tom yum soup