Tom kha soup recipe
 This soup is packed with herbs and spices, blended with coconut milk and stock, and loaded up with prawns and chicken. 5cm/2in piece galangal or ginger, peeled, roughly chopped 2 garlic cloves, peeled1 stalk lemongrass, bruisedsmall bunch fresh coriander, leaves chopped, roots reserved1-2 shallots, peeled, quartered 1 medium green chilli, seeds removed, roughly chopped3 fresh or 6 dried kaffir lime leaves 2 limes, zest only 5cm/2in piece galangal or ginger, peeled, roughly chopped 2 garlic cloves, peeled 1 stalk lemongrass, bruised small bunch fresh coriander, leaves chopped, roots reserved 1-2 shallots, peeled, quartered 1 medium green chilli, seeds removed, roughly chopped 3 fresh or 6 dried kaffir lime leaves 2 limes, zest only 1 tbsp olive oil 1 litre/1¾ pint boiling water1 chicken or vegetable stock cube 400ml/14fl oz coconut milk 3 tbsp fish sauce 8 tiger or king prawns, shelled, de-veinedhandful enoki mushrooms handful shimeji mushrooms4 shiitake mushrooms, choppedhandful sugar snap peas 100g/3½oz soba noodles1-2 limes, juice only, plus more to serve salt and freshly ground black peppersmall handful thai basil leavessmall handful shiso cress1 green chilli, sliced 1 tbsp olive oil 1 litre/1¾ pint boiling water 1 chicken or vegetable stock cube 400ml/14fl oz coconut milk 3 tbsp fish sauce 8 tiger or king prawns, shelled, de-veined handful enoki mushrooms handful shimeji mushrooms 4 shiitake mushrooms, chopped handful sugar snap peas 100g/3½oz soba noodles 1-2 limes, juice only, plus more to serve salt and freshly ground black pepper small handful thai basil leaves small handful shiso cress 1 green chilli, sliced Method For the paste, blend the paste ingredients in a food processor until smooth. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes.Stir in the coconut milk and fish sauce.Pour in the boiling water, and crumble in the stock cube. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque.Add the mushrooms and sugar snap peas, and continue to cook for a further 2-3 minutes.Cook the soba noodles in a large pan of boiling water following pack instructions, then drain.To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper.Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai basil leaves, shiso cress, the coriander leaves, and sliced chilli.Squeeze over a little more lime juice to taste. For the paste, blend the paste ingredients in a food processor until smooth. For the paste, blend the paste ingredients in a food processor until smooth. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes. Stir in the coconut milk and fish sauce. Stir in the coconut milk and fish sauce. Pour in the boiling water, and crumble in the stock cube. Pour in the boiling water, and crumble in the stock cube. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque. Add the mushrooms and sugar snap peas, and continue to cook for a further 2-3 minutes. Add the mushrooms and sugar snap peas, and continue to cook for a further 2-3 minutes. Cook the soba noodles in a large pan of boiling water following pack instructions, then drain. Cook the soba noodles in a large pan of boiling water following pack instructions, then drain. To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper. To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper. Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai basil leaves, shiso cress, the coriander leaves, and sliced chilli. Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai basil leaves, shiso cress, the coriander leaves, and sliced chilli. Squeeze over a little more lime juice to taste. Squeeze over a little more lime juice to taste.