Recipe: Thai Coconut Soup

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 6

Ingredients: 

• 1 tbsp vegetable oil

• 2 tbsp grated fresh ginger

• 2 tbsp Blue Elephant red curry paste

• 1 stalk lemongrass, finely sliced 

• 950ml of chicken stock 

• 3 tbsp Tiparos fish sauce

• 1 tbsp Thai Taste palm sugar

• 1 can of Pride coconut milk

• 250g shiitake mushrooms, halved if large 

• 450g M&S cooked and frozen cold water prawns 

• 4 nests of MAMA Instant Rice Vermicelli Noodles

• 2 tbsp fresh lime juice

• Salt to taste

• Handful of chopped fresh coriander 

Instructions: 

1. Place a large pot over medium heat and add the oil. Then add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.

2. Gradually stir in chicken broth, then stir in fish sauce and palm sugar; reduce heat to low and simmer for 15 minutes.

3. Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.

4. Add frozen prawns, stir in lime juice; season with salt and garnish with cilantro.