Portobellini mushrooms tom yum soup

Serves: 4


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.