3 red bird’s-eye chillies, deseeded and roughly chopped
2 lemongrass sticks, roughly chopped
knob of galangal or ginger, peeled and roughly chopped
large bunch coriander
1.7 litres/3 pints chicken stock
20 shiitake mushrooms (about 100g/4oz), sliced
24 king prawns, cleaned and butterflied (ask your fishmonger to do this)
16 scallop-sized pieces of monkfish or other firm white fish (about 600g/1lb 5oz total weight)
juice 5 limes
100g/4oz palm sugar, grated (or use soft brown sugar)
3 tbsp fish sauce, plus more to taste
Crush the chillies, lemongrass, galangal or ginger and stems and leaves of half the coriander using a pestle and mortar, or chop finely in a food processor.
Bring the stock to the boil (add the monkfish bones if you have them), then add the mushrooms and seafood. Tip in the crushed chilli mix, lime juice, palm sugar and fish sauce, then simmer for 2 mins. Chop the leaves from the remaining coriander and sprinkle into the broth. Ladle into serving bowls, leaving the monkfish bones behind (if used). Serve straight away with more fish sauce and lime juice to add as you like.
187 kcalories, protein 27g, carbohydrate 15g, fat 2g, saturated fat none, fibre none, sugar 14g, salt 2.56g