Ingredients

• 1 litre chicken stock (I use home-made, or marigold bouillon)
• 1 tsp Thai Red Curry Paste
• 1 tbslp Thai fish sauce (Nam Pla)
• 1/2 lemon or lime, juice only
• 2 lime leaves, finely sliced
• 5cm of lemon grass stalk, finely sliced
• 100g mushrooms (chestnut or canned straw mushrooms), sliced
• 1 spring onion, sliced