Meals and Courses

  • 5 cm (2in) piece of galangal or fresh root ginger, cut into very thin slices
  • 500 ml (1 pint) coconut milk
  • 250 ml (8 fl oz) chicken stock or vegetable stock (see pages 16 and 190)
  • 2 tablespoons fish sauce
  • 6 kaffir lime leaves
  • 1–2 tablespoons green curry paste
  • ½ bunch spring onions, chopped
  • 150 g (5 oz) cup mushrooms, sliced
  • 250 g (8 oz) broccoli, finely chopped
  • 300 g (10 oz) raw peeled prawns
  • 1 tablespoon freshly squeezed lime juice
  • 4 tablespoons roughly chopped fresh coriander

To make the soup base, combine the galangal or ginger, coconut milk, stock, fish sauce, lime leaves and curry paste in a saucepan and bring to the boil, then simmer for 10 minutes, stirring occasionally.

Add the spring onions, mushrooms and broccoli to the hot soup base, then simmer for 5–6 minutes until the vegetables are cooked but still crunchy.

Add the prawns and simmer for 3–5 minutes until they are pink and cooked through. Stir in the lime juice and fresh coriander and serve.

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