Peel the ginger and cut into very fine matchsticks.
Quarter the shiitake mushrooms.
Wash the beansprouts.
Finely slice the spring onions.
Break the asparagus to remove the tough stem and then peel the remaining stalk. Keep the tip intact. Cut the asparagus into 3 pieces.
Squeeze the juice from the lime.
Bring the water and stock cube to the boil. Add the shiitake mushrooms, ginger, hoisin and oyster sauces to the stock and simmer for 2 minutes.
Cook the asparagus in salted boiling water for 3 minutes, drain and refresh in iced water. Keep to one side.
Remove the shells and heads from the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.
Peel and finely dice the garlic. Pick and roughly chop the coriander leaves.
To cook the prawns: Heat a frying pan until very hot and add the peanut oil. Cook the prawns for 3 minutes or until cooked through. Remove from the heat, add the garlic and cook for a further 30 seconds. Stir through half of the chopped coriander and add a squeeze of lime juice.
Bring the stock to the boil and add the asparagus to warm through. Add the beansprouts, a squeeze of lime juice and a drizzle of sesame oil.
Ladle the soup into the bowls, add the prawns and finish with a sprinkle of the remaining coriander.
«The prawns in this recipe can easily be replaced with roast chicken or stir fried tofu. »
An Asian inspired soup with shiitake mushrooms, asparagus, beansprouts and ginger topped with garlic tiger prawns and lime and coriander.