- 1kg (1lb) uncooked medium-sized prawns
- 2 stems lemongrass, sliced
- 2 kaffir lime leaves, finely sliced
- 2 cloves garlic, chopped
- 2 long red chillies, seeded and sliced
- 1tsp grated fresh ginger
- 2tbsp chopped coriander stems
- 1l (32fl oz) fish stock or light chicken stock 250g (8oz) fresh rice noodles
- 1 small bok choy, leaves separated
- About 20 mussels
- 6 spring onions, sliced
- 1tbsp Thai fish sauce
- 2-3tbsp fresh lime juice
- 2 handfuls bean sprouts
- 3tbsp fresh coriander leaves
- Peel and de-vein the prawns, leaving the tails intact, and set aside. Place the prawn heads and shells in a large saucepan with the lemon grass, lime leaves, garlic, one of the chillis, ginger and coriander stems. Add the stock and 500ml (16fl oz) of water and bring to the boil. Reduce the heat and simmer for 15 minutes. Strain and discard the solids, keeping the broth.
- Return the broth to the saucepan and bring to the boil over a medium heat. Add the noodles and the bok choy, and simmer for 5 minutes, or until soft.
- Add the prawns, mussels, remaining chilli, spring onions, fish sauce and lime juice, cook for 2-3 minutes, or until the mussels open and the prawns turn pink, then add the bean sprouts.
- Taste the broth and add extra fish sauce, lime juice, salt and pepper if desired. Serve immediately, garnishing with coriander leaves.
The broth can be made ahead of time and even frozen in a lidded container, if desired. Try and use small, local mussels, rather than the large imported ones.