Thai Red Curry Coconut, Jasmine Rice, and Prawn Soup | Spekko

Ingredients

• 1 Tbsp coconut oil
• 3 cloves garlic, finely chopped
• 1 ½ Tbsp red curry paste, more or less to taste
• 3 sticks lemongrass, peeled and bruised
• 1 red chilli, chopped
• 4-5 lime leaves, torn
• 1 red pepper, thinly sliced
• 1 carrot, thinly sliced
• 1L vegetable or fish stock
• 2 x 400ml can coconut milk
• 1 cup Spekko Jasmine Long Grain White Rice
• 1 Tbsp fish sauce
• 1 ½ cups button mushrooms
• 1 cup sugar snap peas, sliced horizontally
• 500-600 g jumbo prawns, peeled and deveined
• Lime juice to taste
• Fresh coriander or Thai basil
• Lime wedges