Serves 4


2 fresh red chillies, seeded and sliced
1/3 cup rice vinegar
5 cups vegetable or chicken stock
2 lemongrass stalks (tender green parts only), halved
1/4 cup soy sauce
1 TBS palm sugar or brown sugar
Juice of half a lime
500g of medium sized prawns (or about 5 per person), shelled and deveined, leaving the tails intact
200g straw, oyster or button mushrooms, cleaned and sliced if too large
Chopped fresh coriander for garnish
Fresh lime wedges for garnish


– Mix the chillies and vinegar together in a non-metallic bowl, cover, and let stand at room temperature for 1 hour.

– Meanwhile, bring the stock to a boil in a medium size saucepan. Add the lemongrass, soy sauce, sugar, and lime juice. Reduce heat and simmer for 20-30 minutes.

– Add the chillies and vinegar along with the prawns and mushrooms and continue to simmer on low for another 5-7 minutes or until prawns are pink.

– Divide soup among four bowls and garnish with fresh coriander. Serve immediately.


Adapted from a recipe by Sheri Wetherell –