Thai Prawn Soup
ready in 50 min.
- 2 ½ cups vegetable stock
- 1 ⅔ cups Coconut milk
- 1 stalk Lemongrass (halved lengthways)
- 2 slices fresh ginger
- 3 Kaffir lime leaves
- 1 cup Snap pea
- 12 King prawn (peeled and deveined)
- 8 scallions (sliced into rings on the diagonal)
- 1 red chili pepper (finely chopped)
- 3 Tbsps Fish sauce
- ½ Lime (juiced)
Put the vegetable stock, coconut milk, lemongrass, ginger and lime leaves in a saucepan. Bring to the boil and simmer gently for around 10 minutes.
Blanch the mange tout in salted water, quench in cold water and finely slice lengthways. Add to the broth together with the prawns, spring onions and chilli. Cook without boiling for a further 5 minutes until the ingredients are cooked through. Season to taste with fish sauce and lime juice.
Divide between bowls and serve.