Thai-Style Coconut and Prawn Soup

Ingredients

• 400 g raw king prawns, peeled
• 400 ml coconut milk
• 700 ml chicken stock
• 2 tbsp Thai red curry paste
• 20 g fresh root ginger
• 4 spring onions
• 1 lime
• 15 g fresh coriander

Method

1. 1

   Gently fry the red curry paste in a dry saucepan for 1 minute until fragrant. Add the peeled and grated ginger and cook for a further minute.

2. 2

   Pour in the coconut milk and stock. Bring to a gentle simmer and cook for 5 minutes to infuse the flavours.

3. 3

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

4. 4

   Slice the spring onions and add to the pan. Squeeze in the juice of the lime and taste for seasoning.

5. 5

   Ladle into bowls and scatter generously with fresh coriander leaves. Serve with steamed jasmine rice if desired.