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Cream of coconut soup

Cook time
Serves 2
by Paul Rankin

From Ready Steady Cook

Method


  1. Heat the oil in a frying pan and fry the garlic for one minute.

  2. Add the spring onion, chilli, lime zest, prawn peelings and season with salt and freshly ground black pepper. Cook for a further minute.

  3. Add the coconut milk and chicken stock and simmer for five minutes.

  4. Pour the soup through a sieve. Discard the prawn shells but add the rest of the solid ingredients back into the soup.

  5. Transfer the soup into a serving bowl and garnish with the coriander leaves to serve.

Ingredients

  • 2 tsp vegetable oil
  • ½ clove garlic, chopped
  • ½ spring onion, finely chopped
  • ¼ red chilli, seeds removed and finely chopped
  • ½ lime, zest only
  • 3 prawns, heads and shells only
  • salt and freshly ground black pepper
  • 150ml/¼ pint coconut milk
  • 300ml/½ pint chicken stock
  • small handful coriander leaves

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