Tom Yam Kung

Place the chicken stock in a saucepan with the lemongrass and bring to the boil for 10 minutes. Strain and set aside. Finely chop a clove of garlic and add it to the red curry paste; mix well, then add 1 tablespoon of brown cane sugar and the juice of one lime. Return the stock to the heat, add the boletus mushroom mixture and boil for 5 minutes; add the peeled prawns and cook for a further 2 minutes. Remove from the heat, add the coconut milk and stir. Add the red curry mixture with the sugar and lime juice. Serve on a plate garnished with plenty of coriander and chopped spring onion.