TOM YUM KUNG
• 600ml Chicken Stock
• 1 lemon grass stalk, chopped into 4 pieces and slightly crushed
• 4 Kaffir lime leaves, roughly chopped
• 2 small fresh red chilies, finely sliced
• 8 small button mushrooms, quartered
• 8 raw king prawns, peeled and deveined
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• Coriander leaves, to garnish