Tom Kha Goong kab Hua Pree (Thai coconut soup with prawn and banana blossom)

7-8 Prawns1 middle size of Banana Blossom sliced2 cups Chicken stock.½   cup Coconut milk2-3 tbsp Fish sauce3 Kaffir lime leaves1 tbsp bird's eye chili peppers chopped1 tsp Coriander roots chopped1 tbsp young galangal root, sliced.1 tbsp lemon grass, sliced4-5 tbsp fresh lime juice.2 Chicken cubes.
Prepare banana blossom by slices and put into a big bowl with water and squeeze lime into it.  This method will make sliced banana blossom not black before cook.Clean prawn and remove the dirt, shell and heads. And devein the prawns.Poor  chicken stock and coconut milk in the pot together, add kaffir lime leaves, coriander root, bird's eye chili peppers, young  galangal and lemon grass, bring to the boil.Allow to boil for one minute.  Add banana blossom sliced.Add cubed chicken soup to the soup and continue to boil.Boil the banana blossom until just cooked.  Add prawns.Season the soup with fish sauce and lime juice.The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk.Take the soup off the heat and serve in a bowl.Garnish with coriander leaves.