Try this recipe for a lively South-East Asian soup bursting with prawns and tofu puffs in a delicious coconut broth.
Pound all the ingredients together in a mortar and pestle or use a food processor.
For the stock - add prawns shells to oil on stove, corriender, curry leaf, add curry paste, tumeric, corriender, coconut cream. Cook til fat splits from the cream. Add liquid stock. Bring to boil, cook 5 mins, then strain. Add palm sugar and fish sauce and lime. Strain prawn shells.
Add prawns and poached chicken, fish balls and chicken, tofu.
Put noodles in boiling water, then strain and out in serving bowl add soup and garnish. Serve
Trending This Week