Thai Prawn Tom Khaa Soup

• 1 tbsp vegetable oil
• 10 prawns, peeled and deveined
• 2 garlic cloves, finely grated
• 2 tsp ginger, finely grated
• 1 lemongrass, peeled and finely grated
• 1 tbsp brown sugar
• 1 1/2 tbsp fish sauce
• 1 tsp coriander powder
• 2 tsp chilli, garlic paste
• 400g coconut milk tin
• 500ml chicken stock
• zest from 1 lime
• 200g egg noodles,
• 2 pak choy, quartered or Chinese lettuce

Toppings

• Lime wedges
• Fresh coriander
• Sliced spring onions
• Sliced red chilli,
• Chilli paste
• Fresh ginger, julienne

Method

1. Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (30 seconds). Remove and set to one side.
2. Reduce the heat and add a little more oil. Add garlic, ginger and lemongrass. Saute until golden.
3. Add sugar and fish sauce. Stir and cook for 30 seconds until it turns almost to a caramel.
4. Add chilli paste, coriander powder and stir to cook for 30 seconds.
5. Pour in the chicken stock with the coconut milk and bring to a simmer.
6. Add the lime zest and stir in the noodles. Simmer to cook them as per the packet - usually about 5 minutes.
7. Add the pak choi for a minute then add the prawns into broth. Cook for 1 minutes to reheat them and serve in big bowls.
8. Add toppings of your choice and squeeze over lime juice to taste.