Lemongrass & Coconut Prawn Soup

Ingredients

• 400g raw king prawns
• 400ml coconut milk
• 600ml fish or vegetable stock
• 2 stalks lemongrass, bashed and bruised
• 4 kaffir lime leaves
• 3cm piece ginger, sliced
• 1 tbsp fish sauce
• Juice of 1 lime
• 200g spinach
• Coriander and sliced chilli to serve

Method

1. Simmer lemongrass, lime leaves and ginger in stock 10 min; strain.
2. Add coconut milk; bring to simmer.
3. Add prawns; cook 2–3 min until pink.
4. Add spinach; wilt 1 min. Season with fish sauce and lime.
5. Serve with coriander and chilli.