Prawn and coconut soup
Camera Press Prep time: 15 mins (serves 4-6) Cooking time: 15 mins
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.