Soups to bowl you over

Broths so full of goodness they’re a meal in themselves

‘The key to making a good soup is to cook all the veg as quickly as possible to retain the freshness and flavour.’ Michelin-starred chef Dominic Chapman

ASIAN LAKSA WITH PRAWNS

Serves 4

3 banana shallots, chopped 8 vine-ripened tomatoes 5cm (2in) piece of ginger, peeled and finely chopped 4 sticks of lemon grass, outer leaves removed, core chopped 6 garlic cloves, peeled and roughly chopped 1 red chilli, chopped 1tbsp sunflower oil ½ a butternut squash, about 300g (10½oz), cubed 1ltr (1¾pts) vegetable stock 400ml (14fl oz) coconut milk 200g (7oz) green beans, trimmed and chopped into thirds 200g (7oz) baby corn, halved 20 large, raw prawns, peeled and de-veined 1-2tbsp fish sauce (from supermarkets) Zest and juice of 2 limes 4 noodle nests

To serve 2 handfuls of bean sprouts, a handful each mint, coriander and/ or basil, chopped chillies, sliced spring onions and lime wedges Whizz together the shallots, tomatoes, ginger, lemon grass, garlic and chilli in a food processor. Heat the oil in a large pan, fry the paste for 3-4 minutes over a low heat. Add the squash, give everything a good stir, pour in the stock and gently simmer, covered for 20 minutes, adding the coconut milk for the last 5 minutes. Add the beans, baby corn and prawns and simmer for 5 minutes until all is just cooked through. Season the soup with fish sauce and lime zest and juice to taste. Allow to sit for 5 minutes or so for all the flavours to mingle. Cook the noodles according to packet instructions. Divide the noodles between four bowls and ladle over the soup. Serve topped with some bean sprouts, lots of herbs and some extra chilli and lime wedges for squeezing over.