juice of two limes
3 tbsp. thai fish sauce
2 kaffir lime leaves
1 tbsp. brown sugar
1 stalk of lemon grass (bashed)
2 small green finger chillis or one birds eye chilli, finely chopped
a handful of white mushrooms, quartered
2 cloves of garlic, finely chopped
1 small piece of fresh ginger, finely chopped
some soy sauce
250 gr. of king prawns or shrimps
a generous handful of freshly cooked chicken, torn into bite size pieces
3 bundles of rice noodles
6 leaves of savoy cabbage cut into fine strips
2 plum tomatoes, chopped into small pieces
Put the chicken stock with the kaffir lime leaves, the lemongrass stalk and about half of the lime juice into a pot, bring to the boil and simmer for about 10 minutes.
In the meantime marinade the prawns or shrimps in some soy sauce, garlic and ginger.
After ten minutes take the lemongrass stalk out of the stock and add the rest of the lime juice, thai fish sauce, brown sugar, chopped chilli and the chicken and simmer for another five minutes. In the meantime boil some water and cook the rice noodles according to the package instructions.
In a small pan heat some oil and gently fry the marinated shrimps (I usually just empty the whole bowl into the pan) until they are nicely browned and add them, the tomatoes and the cabbage to the soup and simmer for another few minutes. You want the cabbage to be still crunchy. If you need more seasoning, add some more fish sauce and lime juice. Serve with the rice noodles in a soup dish.