1L of good quality chicken stock (I have home-made here)
200gr Shitaki mushrooms.(not in a photo)
A handfull of spinach.(not in a photo)
2-3 Kaffir lime leaves
1 red chilli (de-seeded and chopped)
2 garlic cloves (grated)
3 shallots (finely chopped)
2 lemongrass sticks
a thumb size piece of galangal (or ginger )
3 limes (zest of 1 lime is need in the recipe)
3 tbs fish sauce
1 tps of sugar
1 can (400ml) of coconut milk (light)
Seafood: 1 big cod filet and 6 large Indonesian prawns(can be substituted with large prawns)
Add chicken stock to the pot and keep it on medium heat. Add Kaffir lime leaves, 1 chopped chilli, grate 2 garlic cloves. Add the shallots with lemongrass sticks (Make sure to pound lemongrass with a back of the knife to release its juices). Grate galangal root. Pour 2 cans of coconut milk. Add zest of 1 lime to the pot. Add shitaki mushrooms. Leave it to simmer on a low heat for 10-15 min.
Now for the most important part. The balance of flavours: sweet, sour, salty & hot. Add 1 tbs of sugar into the pot, 2 tbs of fish sauce and squeeze juice of 2 limes. Mix all together. If needed add juice of 1 lime. Leave it to simmer on a low heat for 10-15 min
In the meantime prepare the seafood: cut fish into bite size pieces. Clean the prawns (peel and devein if necessary).
Add the seafood and mushrooms at the very end of cooking and simmer on low heat for 3-5 min until seafood is fully cooked and prawns are nice pink colour and fish is just about to flake.
Garnish with a little bit of parsley and it goes very well with nice toasted ciabatta bread.