Portobellini mushrooms tom yum soup
Prepare chicken stock (or desolve stock cubes in water) and boil for 10 mins with lemongrass.
Stirfry onions, garlic, chilly, ginger, mushrooms and prawns in a little oil.
When seared and browned, add to the boiling chicken stock.
Allow to simmer on medium heat for 5 mins adding lemon juice and coconut milk.
Serve immediately and sprinkle fresh coriander on top.