Absolutely delicious and a gorgeous colour. Very quickly becomes a staple!
Serves 4 to 5
Ingredients
2 red chillies, deseeded and roughly chopped
6 shallots, peeled and roughly chopped
3 cloves garlic, peeled
5cm piece of fresh ginger peeled and roughly chopped
1 stalk lemon grass, bashed and sliced
1 teaspoon ground turmeric
1 teaspoon ground coriander
10g fresh parsley or coriander leaves
2 tablespoons peanut or olive oil
2 x 400ml tins coconut milk
400ml fish stock
2 tablespoons fish sauce (nam plah)
2 x 220g bags of frozen raw king prawns
150g thin cooked rice noodles (optional)
Sea salt and freshly ground black pepper
Juice of half a lime
Method
• Blitz the chillies, shallots, garlic, ginger, lemongrass, ground turmeric, ground coriander, parsley/coriander leaves and oil until you have a smooth paste.
• Transfer to a soup pot and cook over a very gentle heat for 5 minutes.
• Add the coconut milk and stock, bring just to the boil, quickly reduce the heat and simmer gently for 10 minutes.
• Add the fish sauce and prawns and simmer, stirring for a further 5 minutes.
• Add the noodles, if using and slowly bring back to the boil.
• Turn off the heat, season to taste, add the lime juice and let the soup stand for a couple of minutes before serving.
This recipe has been donated by Fiona Kirk & Jean Barr, authors of the book ‘SOUP CAN MAKE YOU THIN’ available in eBook format, £4.99 from www.souperydupery.com.
