Thai Prawn and Lemongrass Soup

Ingredients

• 400 g raw king prawns
• 400 ml coconut milk
• 2 lemongrass stalks
• 2 tbsp fish sauce
• 2 tbsp gluten-free red Thai curry paste
• 2 lime
• 200 g rice noodles
• 15 g fresh coriander

Method

1. 1

   Bruise the lemongrass stalks with the back of a knife. Cook the rice noodles according to packet instructions, drain, and set aside.

2. 2

   Heat a little oil in a large saucepan over medium heat. Fry the curry paste for 1 minute until fragrant.

3. 3

   Add the coconut milk, 500ml water, and lemongrass. Bring to a gentle simmer for 10 minutes.

4. 4

   Add the prawns and fish sauce. Simmer for 3–4 minutes until the prawns are pink and cooked through.

5. 5

   Remove the lemongrass. Add lime juice to taste. Divide the noodles between bowls, ladle over the soup, and top with fresh coriander.