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Prawn, lemongrass & coconut soup
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200g button mushrooms, quartered
1 tbsp sunflower oil
3cm piece root ginger, peeled and very finely chopped
2 cloves garlic, very finely chopped
500ml Waitrose 1 Shellfish Stock
50ml organic coconut cream
1 stick lemongrass, bruised and halved lengthways
4 kaffir lime leaves
1 red chilli, finely chopped
1 tsp agave syrup
½ tbsp fish sauce
150g essential Waitrose Raw King Prawns
235g pack pak choi, very finely sliced
Juice of 2 unwaxed limes
1. Cook the mushrooms in a large frying pan over a high heat with 1 tbsp of sunflower oil for 4-5 minutes until browned. Reduce the heat to low and add the ginger and garlic. Cook for a further 2 minutes until aromatic.
2. Pour in the stock and coconut cream, and bring to the boil. Add all the remaining ingredients, other than the prawns, pak choi and lime juice. Simmer gently for 8 minutes. Add the prawns and pak choi, and simmer for another 2 minutes, until the prawns have turned pink and are cooked through.
3. Season with lime juice. Remove the lemongrass and kaffir lime leaves just before serving.
Typical values per serving:
2 of your 5 a day