Thai Prawn Coconut Soup

A fishy dish that has a chance of pleasing the whole family - the creaminess and crunchy veg will convert and fish haters out there! Filled with crunchy bamboo shoots and beansprouts and more flavour than you can shake a stick at, this is a belter of a soup recipe and perfect for those cold, dark winter days.

Serves 4

Ingredients

½ tbsp. extra virgin olive oil
1 tbsp. fresh ginger, grated
½ stick lemongrass, minced
2 garlic cloves, minced
1 tsp. red curry paste
500ml chicken stock
1 ½ tbsp. fish sauce
2 tsp honey
600ml coconut milk
100g mushrooms, thinly sliced
100g beansprouts
100g canned bamboo shoots
225g fresh prawns, peeled and deveined
2 tbsp. fresh coriander, finely chopped

Method

Heat the olive oil in a large saucepan over a medium heat
Add the ginger, lemongrass, garlic and curry paste and stir for 1 minute
Once heated through, add the chicken stock, fish stock and honey and simmer for 15 minutes, stirring occasionally
Add the coconut milk and mushrooms, stirring occasionally until the mushrooms soften – approximately 5 minutes
Add the prawns, beansprouts and bamboo shoots and cook for a further 5 minutes, or until the prawns are pink and opaque and the vegetables have softened
Remove from the heat, and serve immediately with a sprinkling of freshly chopped coriander