| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
Chicken stock cube made up with 600ml |
|
|
; water |
| 1 |
|
400 ml can coconut milk |
| 2 |
|
Stalks fresh lemon grass; cut into 2cm (1) |
|
|
; pieces |
| 6 |
|
Kaffir lime leaves; torn into quarters |
| 2 |
|
Cm; (1) piece root |
|
|
; ginger, peeled and |
|
|
; thinly sliced |
| 200 |
g |
Uncooked tiger prawns; (7oz) |
| 1 |
tb |
Fresh coriander; chopped |
| 1 |
|
Red chilli; sliced |
| 2 |
tb |
Lemon juice |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Pour the chicken stock and coconut milk into a pan. Add the lemon grass,
lime leaves and ginger. Bring to the boil.
Add the prawns and boil for 3-4 minutes until cooked.
Remove from the heat and add the coriander, chillies and lemon juice.
Season to taste.
Notes Remove the lemon grass and lime leaves before serving if desired.
Converted by MC_Buster.
NOTES : This spicy soup can equally well be made with chicken or mushrooms
instead of prawns.
Converted by MM_Buster v2.0l.
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