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How to make Matt Sinclair’s Thai coconut soup with prawns

Yield = 6
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2 x 400ml cans coconut cream
  • 1L salt-reduced chicken stock
  • 2 stems lemongrass, halved, bruised
  • 2.5cm-piece ginger, peeled, cut into matchsticks
  • 2 birdseye chillies, halved lengthways
  • 1 bunch coriander, leaves picked, roots reserved and bruised
  • 5 kaffir lime leaves
  • 1kg raw prawns, peeled leaving tails intact, deveined
  • 100g oyster mushrooms, torn, or button mushrooms, quartered
  • 2 tbs fish sauce
  • 1 tbs lime juice
  • Pinch of sugar
  • Pinch of salt
  • Thinly sliced long red chilli, to serve (optional)

Method

  • Step 1 Bring the coconut cream and stock to the boil in a large saucepan over medium-high heat. Add lemongrass, ginger, birdseye chilli and reserved coriander roots. Tear 4 lime leaves and add to the pan. Reduce heat to low and simmer gently for 10 mins.
  • Step 2 Add prawns and mushroom to the pan. Simmer for 2-3 mins or until prawns change colour. Remove from heat.
  • Step 3 Stir in the fish sauce, lime juice, sugar and salt. Taste and add more fish sauce, lime juice, sugar and salt if needed.
  • Step 4 Finely shred remaining kaffir lime leaf. Remove lemongrass from soup and discard. Divide soup among serving bowls. Sprinkle with shredded lime leaf, coriander leaves and chilli, if using.