Seafood and Coconut Soup Recipe

Ingredients :
3 5 cm 2.5 cm 2 teaspoons 1 liter 10 200 g 5 tablespoons 200 g 200 g	stalks lemon grass, cut into 5 cm lengths piece galangal, thinly sliced piece fresh root ginger, thinly sliced finely chopped red chili coconut milk kaffir lime leaves boneless, skinless chicken breast, cut into 2.5 cm cubes fish sauce raw unpeeled large prawns, peeled and deveined firm white fish fillets, cut into 2.5 cm cubes small handful each coriander and Thai basil leaves coriander sprigs, to garnish
Method : In a saucepan, put lemon grass, galangal, ginger and chili. Add 225 ml water. Bring to the boil then simmer for 5 minutes. Add coconut milk and lime leaves. Simmer for 10 minutes. Add chicken, fish sauce and lime juice to pan. Poach for 5 minutes. Add prawns and fish. Poach for a further 2-3 minutes until prawns turn pink. Add coriander and basil to pan. Stir, then ladle into warn soup bowls. Remove and discard lemon grassand lime leaves before eating. Garnish with coriander. Serves 4