Tonight's Supper: 25 May 2014

Try this recipe: Lime prawn tortillas

• Small bunch fresh coriander, washed
• 2 x 400g cans coconut milk
• 4 stalks lemon grass, bruised
• 3 spring onions, sliced
• 3cm fresh root ginger, peeled and sliced
• 6 dried lime leaves, or fresh lime or lemon leaves
• 2 garlic cloves, crushed
• 200g button mushrooms, sliced
• 2 chicken breast fillets, sliced on the diagonal
• 2-4 bird's eye chillies
• 500ml (2 cups) chicken stock
• 45ml (3 tbsp) palm or brown sugar
• Juice of 3 limes
• 45ml (3 tbsp) fish sauce
• Salt and pepper, to taste

Remove the leaves from the coriander stalks. Reserve the leaves for serving, and place the stalks in a large pan with the coconut milk, lemon grass, spring onions, ginger, lime leaves and garlic.

Bring to a gentle simmer and cook for 15 minutes. Remove from the heat and strain, discarding the solids and returning the liquid to the pan.

Add the mushrooms, chicken, chillies, stock, sugar, lime juice and fish sauce, and return the pan to the heat. Stir to combine and simmer gently for about 10 minutes.

Season to taste - there must be a good balance between sweet and sour flavours, so add lemon juice or sugar as needed. Serve topped with the reserved coriander leaves, plus sliced fresh chilli and thin slices of lime, if desired. Serves 6