Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:25min › Ready in:40min
Combine the fish stock, lemongrass, garlic and chilli in a saucepan. Bring to a simmer. Partly cover and cook for about 5 minutes.
Stir in the mushrooms and prawns. Simmer, partly covered, for a further 3 minutes or until the mushrooms are soft and the prawns have turned pink.
In a small bowl, combine the vinegar and soy sauce with the cornflour until smooth. Stir this mixture into the simmering soup, then bring back to the boil. Remove from the heat, stir in the spring onions and serve.