This make a great lunchtime soup. Nice and spicy and very warming for the current cold weather. You only have to use half the quantity of paste to make this soup. The rest will keep in the fridge for up to a week, so you can make a second batch or make a proper thai green curry.
Ingredients
(for the Thai green paste)
2 cloves of garlic
3 green chillies (large)
25g ginger
6 kaffir lime leaves
2 lemongrass stalks
2 banana shallots
2 tsp coconut milk
(for the broth)
300g Tiger prawns shelled and de-viened
100g Chestnut mushrooms
400ml coconut milk
50ml chicken or veg stock (optional)
2 tsp palm sugar
1 tbsp fish sauce
1 tsp shrimp paste
Juice of one lime
1 red chilli
Handful of coriander
Method
Roughly chop the garlic, shallots, green chillies and ginger and add to a mini-blender or food processor along with the kaffir lime leaves. Bash the lemon grass stalks with a rolling pin to release the flavours and chop into chunks, adding them to the blender as well. Add 2 teaspoons of the coconut milk to help with the blending and blend until smooth.
Take half of the paste mixture (store the rest in a jar in the fridge, it will keep for a week) and add it to a large heavy based pan over a high heat with a little oil. Stir and let sizzle for a few minutes you will begin to smell all the wonderful flavours. Add the rest of the can of coconut milk, shrimp paste, palm sugar and bring to a simmer. Add the prawns and mushrooms and cook for about five minutes until the prawns turn pink and are cooked. Add the juice of half a lime, the fish sauce and stir. If the soup hasn’t got enough broth add the chicken or veg stock. Serve with a sprinkle of fresh coriander and the thinly sliced red chills oo8bwpg.