Prawn and coconut soup | Sainsbury`s Magazine

Ingredients

• 2 tbsp laksa paste
• 1 lemongrass stalk, halved
• 300ml chicken or vegetable stock
• 1 fresh kaffir lime leaf (or 3 dried)
• 1 x 400ml tin lighter coconut milk
• 1-2 tbsp Thai fish sauce
• 1 x 225g bag raw prawns, defrosted
• 1 x pack ready prepared stir-fry veg (we used 240g Taste The Difference Tenderstem stir-fry pack)
• juice and zest of 1 lime, plus lime wedges to serve
• 2 tbsp chopped coriander, plus a few whole leaves