Prawn, Lemongrass and Coconut Soup
Place the oil and curry paste in a large saucepan and fry over a medium-high heat, stirring for 30 seconds. Add the lemon grass, stock, coconut milk and ginger
Keywords
- Prawn
- Lemongrass and Coconut Soup
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Ingredients
- 1 stalk lemongrass, bruised and finely sliced
- 2 tsp vegetable oil
- 1 tbsp Blue Dragon Thai Red Curry Paste
- 1 1/5 litres fish stock (or chicken stock)
- 1 tin Blue Dragon Coconut Milk
- 2 cm piece fresh ginger, peeled and sliced
- 16 large raw prawns, shelled and cleaned with tails intact
- 2 tsp sugar
- 2 tsp lime, juiced
- 1 tsp Blue Dragon Fish Sauce
- coriander leaves, to garnish
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