Take a deep pan, add the stock, lemon grass and galangal and bring it to a boil.
Then add the fresh prawns and mushrooms.
Reduce the flame and stir gently.
As the prawns start turning pink, add the Thai chillies and kafir lime leaves.
Stir again and add the lime juice and fish sauce, which gives a salty flavour.
Boil for 30 seconds and serve hot.
Fresh prawns, broccoli, baby corn, mushrooms in chicken and prawn stock.