Tom Kha Gai Coconut Soup

Ingredients for 4 people:

• 1 u stick of citronella
• 1 piece of fresh ginger (1-3 cm)
• 1 Thai red chilli
• 400 g coconut milk
• 300 g fish stock
• 100 g shiitake
• 150gr peeled prawns
• 1 tbsp lemon juice
• Salt

Optional:

• 2 lemons

Preparation:

1. Carefully place the blade guard on the blades.
2. Add the citronella (without the first layer) cut in half lengthwise, the peeled and coarsely chopped ginger, the chilli, the coconut milk and the fish stock.
3. Cook, speed 0, 100 degrees, 7 minutes.
4. Remove the stems from the mushrooms and cut them into quarters. Put them in the jar with the prawns. Cook, speed 0, 100 degrees, 3 minutes.
5. Add salt to taste.
6. Serve the soup with the chopped coriander leaves on top.
7. Optionally, add lemon juice to accentuate the acidity.