Thai Broth

Ingredients:

• 1 small stick of lemongrass

• ½ teaspoon turmeric
• 1 small quantity of fresh ginger
• 2 small kefir lime leaves
• 260 ml fish stock
• ¼ teaspoon xylitol
• Juice ½ lemon
• 100 grams prawns
• garnish of chilli, spring onions and coriander

Method:

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.

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.