Cambodian coconut water soup with prawns

SERVES 4 // PREP TIME 25 MINS // COOK 15 MINS

“I had this soup a few years ago in Siem Reap when I went to cook for friends sailing down the mighty Mekong River,” says Tan. “Packed with the flavour of coconut water, the soup tastes fresh and nourishing. Any seafood or meat is also marvellous for this soup.”

2 tbsp vegetable oil

2 red shallots (100gm), thinly sliced 1 garlic clove, finely chopped 1 lemongrass stalk, white part only, thinly sliced and pounded to a paste 1 tbsp galangal (optional), thinly sliced and pounded to a paste 2 litres coconut water 1.2 kg green prawns, peeled and deveined, tails intact 1-2 red cayenne chillies, seeded and thinly sliced 1 zucchini, thinly sliced 1 bunch choy sum, cut into thirds 60 ml (¼ cup) fish sauce, or to taste 1 tbsp palm sugar

Thai basil, coriander and steamed rice, to serve

1 Heat oil in a large saucepan over low-medium heat. Cook shallots, stirring frequently, until golden (2-3 minutes). Add garlic, lemongrass and galangal and cook until fragrant (1-2 minutes).

2 Add coconut water and bring to the boil. Reduce heat and simmer for flavours to meld (5 minutes). Strain soup through a fine sieve into a clean pan. Season prawns and add to pan with remaining ingredients. Bring to the boil. Reduce heat and simmer until prawns are just cooked (1-2 minutes). Divide soup among bowls, scatter with herbs and serve with rice on the side.