Prawn and co­conut soup

Cam­era Press Prep time: 15 mins (serves 4-6) Cook­ing time: 15 mins

Friday - - Leisure -

In­gre­di­ents 1 stalk le­mon grass 4-8 prawns, peeled and de­veined 2 shal­lots, roughly chopped 2 gar­lic cloves, roughly chopped 2 red bird’s eye chill­ies, seeded and chopped 1 lime, juice of 2 tbsp canola oil 350ml canned co­conut milk 2 1/2 cups hot chicken or fish stock 1-2 tbsp Thai fish sauce 1 tsp su­gar 150g fresh spinach leaves, shred­ded 1/4 cup toasted co­conut, to serve Method 1. Roughly chop le­mon grass and prawns and place in a food pro­ces­sor with shal­lots, gar­lic, chill­ies and lime juice. Pulse un­til mix­ture be­comes wet paste. 2. Heat oil in a wok, add paste and stir-fry for 5 mins un­til dry and fragrant. 3. Add co­conut milk and stock and stir vig­or­ously to com­bine with paste. Bring to boil, then add 1 tbsp fish sauce and su­gar. Sim­mer gen­tly, stir­ring oc­ca­sion­ally. 4. Add spinach and sim­mer for 3-5 mins or un­til wilted. Taste, and add more fish sauce if you like. Serve hot, sprin­kled with toasted co­conut.

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