Thai Broth
Ingredients
- 1 small stick of lemongrass
- ½ tsp turmeric
- 1 small quantity of fresh ginger
- 2 small kefir lime leaves
- 260 ml fish stock
- ¼ tsp xylitol
- Juice ½ lemon
- 100 g prawns
- garnish of chilli, spring onions and coriander
Instructions
- In mortar and pestle bash together lemon grass, ginger and lime leaves.
- Place in a pot with the stock, bring to the boil and simmer for 10 minutes.
- Place in a pot with the stock, bring to the boil and simmer for 10 minutes.
- Add xylitol and lime juice to taste.
- Add prawns and cook for 1 minute.
- Remove prawns, add to the bowl, pour over broth and garnish.
