Spinach & co­conut soup(

serves 4-6)

Friday - - Wanted -

Prep time: 5 mins

Cook­ing time: 20 mins

In­gre­di­ents 1 stalk lemon­grass 4-8 prawns, peeled and de­veined 2 shal­lots, roughly chopped 2 gar­lic cloves, roughly chopped 2 red bird’s-eye chill­ies, seeded and roughly chopped 1 lime, juiced 2 tbsp canola oil 350ml canned co­conut milk 2 1/2 cups hot chicken/fish stock 1 tbsp Thai fish sauce 1 tsp sugar 300g fresh spinach leaves 1/4 cup toasted co­conut, for serv­ing Method: 1. Roughly chop lemon­grass and shrimps then place in a food pro­ces­sor with shal­lots, gar­lic, chill­ies and lime juice. Work to a wet paste. 2. Heat oil in a wok, add paste and stir-fry for 5 min­utes un­til dry and fra­grant. Pour co­conut milk into wok, add stock and stir vig­or­ously to com­bine with paste. 3. Bring to a boil, then add 1 tbsp fish sauce and sugar. Sim­mer gen­tly, stir­ring oc­ca­sion­ally, while pre­par­ing spinach. 4. Stack spinach leaves, roll up and cut cross­wise into shreds. Add shreds to wok and sim­mer for 3 to 5 min­utes un­til wilted. Taste, and add more fish sauce if you like. Serve hot, sprin­kled with toasted co­conut.

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