ingredients
- Thumb size piece galangal or ginger
- 2 cloves garlic finely grated
- 2 small red chillies
- 1 stick lemongrass
- 400ml coconut milk
- 1 cube fish stock
- 1 tbsp fish sauce
- 1 tsp palm sugar
- Small handful wild mushrooms
- 2 kaffir lime leaves (dried are fine)
- Small handful sugar snap peas
- Small handful asparagus tips
- 4 itsu king prawn gyoza
- a few leaves thai basil
- 1 tsp sesame oil
- A squeeze lime juice
step 1
In a tbsp of coconut oil, fry off your galangal (or ginger), garlic and chilli for a couple of minutes.
step 2
Pop in your whole lemongrass stalk and add your coconut milk, stock cube, fish sauce, palm sugar and lime leaves.
step 3
Bring to the boil and then simmer gently for 10 - 15 minutes. Add 100ml of water if it’s too thick for your liking.
step 4
In the last 3 - 4 minutes of cooking, add in your mushroom, sugar snap peas, asparagus tips and the gyoza. Let cook. (You can also pan fry your gyoza first if you like a bit of a crunch!)
step 5
Serve with a tear of thai basil, a few drops of sesame oil and a squeeze of lime.
