Coconut prawn soup

This packs a punch (you can decide on how much punch dependant of how many chillies you use), yet has a freshness that too is satisfying.

Ingredients

4 stalks	Lemongrass
600 ml	Chicken stock
540 ml	Coconut milk (Main)
540 ml	Coconut cream (Main)
16 slices	Galangal
6	Kaffir lime leaves
2 Tbsp	Coriander root, finely chopped
600 g	Prawn cutlets (Main)
4 small	Red chillies, bruised with the back of a chef's knife
2 Tbsp	Fish sauce
2 tsp	Coconut sugar
2 Tbsp	Lime juice
1 bunch	Coriander, for garnish

Directions

1. Remove outer leaves of lemongrass and discard. Bruise remaining lemongrass with the back of a chef's knife then slice very thinly. Add lemongrass to a large saucepan along with stock, coconut milk, coconut cream, galangal, kaffir lime leaves and coriander root. Bring to a simmer for 3–4 minutes then add prawn cutlets, chillies, fish sauce and coconut sugar (if using). Simmer for 3–5 minutes until prawns are cooked.
2. Remove from heat then add lime juice. Remove chillies and finely chop then return to soup or reserve for garnishing. Divide soup between bowls then garnish with fresh coriander leaves and chilli if desired.

See more of Simon's soup recipes

• Cauliflower truffle soup
• Carrot and ginger soup