Try Gretel's gorgeous soup recipe!
Shell and clean the prawns
Stir the curry paste and oil in a saucepan for about a minute
Add the stock, coconut milk and, ginger
Add the lemongrass after squeezing with a pestle (bruising) or rolling the can of coconut milk over it until it’s squished
Add four kaffir leaves
Bring to boil then simmer for about 4 minutes
Add the prawns and the mushrooms, cook until the prawns are pink
Stir in the lime juice, fish sauce, most of the coriander, remaining kaffir leaves and red chilies
Take the ginger and the lemon grass out
Serve and garnish with a few pinches of coriander leaves
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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