Thai-Spiced Red Lentil and Prawn Broth

Ingredients

• 400 g raw king prawns
• 200 g red lentils
• 400 ml coconut milk
• 3 tbsp red Thai curry paste
• 600 ml vegetable stock
• 2 lime
• 20 g fresh coriander
• 1 tbsp coconut oil

Method

1. 1

   Heat coconut oil in a large saucepan. Fry the Thai curry paste for 2 minutes until fragrant.

2. 2

   Add the rinsed red lentils, coconut milk and stock. Bring to the boil, then simmer for 15 minutes until the lentils are dissolved and the broth is creamy.

3. 3

   Add the raw king prawns and cook for 3–4 minutes until they are pink and cooked through.

4. 4

   Squeeze in the juice of both limes and taste for seasoning.

5. 5

   Serve in deep bowls over jasmine rice, scattered with fresh coriander and extra lime wedges.