Ingredients
500g green prawns
raw
1 tbsp coconut oil
1 clove garlic
crushed
1 tbsp ginger
minced
1 lemongrass
white part only, finely chopped
2 tsp Thai red curry paste
3 cups chicken stock
(750ml)
2 tbsp fish sauce
1 tbsp brown sugar
2 tin coconut milk
(2 x 400ml)
2 lime leaves
2 limes
juiced
300g button mushrooms
quartered
coriander
to serve
Equipment
- 1 large saucepan
Instructions
- Remove heads from prawns and carefully peel shells, leaving tails intact. Cut a slit down the length of the back and remove the vein. Set aside.
- Heat oil in a large saucepan over medium heat. Add garlic, ginger and lemongrass and cook for 1 minute. Add curry paste and cook, stirring, for a further minute.
- Pour in chicken stock, fish sauce and brown sugar. Add coconut milk and bring to the boil, stirring well. Allow to simmer for 15 minutes.
- Add prawns and cook for a further 5 minutes. Add lime juice. Taste soup and adjust seasonings if required by adding more sugar, fish sauce or lime juice.
- Serve in large bowls topped with coriander leaves.
Notes
Variation
While prawns are delicious in this soup, you could add some finely sliced chicken breast instead if you prefer.
Variation
For a spicier soup, increase the amount of red curry paste.
