Prawn, Coconut Milk and Coriander Soup

Name: Prawn, Coconut Milk and Coriander Soup
Yield: Serves 6
Ingredients: 2 tablespoons fish sauce; 1 lime, zested; ½ cup fresh coriander (cilantro) leaves; ¼ cup fresh laksa mint; 2 fresh lime leaves; 6 small fresh red chilli peppers; 24 medium green prawns (shrimp); 2 tablespoons lime juice; 2.5 cm (1 in) piece fresh galangal; 2 cups (500 mL/16 fl oz) Fish Stock; 20 red shallots or 3 red onions; 6 garlic cloves; 60 g (2 oz) palm sugar; 1 teaspoon coriander seed, roasted and ground; 2.5 cm (1 in) piece fresh ginger; 1 teaspoon shrimp paste; 2 lemon grass stalks, white part only; 45 g (1½ oz) candlenuts; 8 cups (2 litres/3¼ imp. pints) unsweetened coconut milk; 5 tablespoons vegetable oil; 1 tablespoon chopped coriander (cilantro) root

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

You can substitute White Chicken Stock and chicken meat for the Fish Stock and prawns if desired. If you want a more substantial soup, add cooked egg noodles, tofu cubes, bean sprouts or Chinese green vegetables. The paste recipe can easily be doubled and the extra amount frozen for later use.

Ingredients

24 medium green prawns (shrimp)

Pescatarian
Gluten-free
Soup

Method

SHELL AND DEVEIN the prawns and set aside.

TO MAKE PASTE, peel and roughly chop the shallots or onions, garlic, galangal and ginger. Roughly chop the lemon grass and chilli peppers. Shred the lime leaves. Put all the ingredients except for the vegetable oil into a food processor or blender (in batches). Add 3