Thai Prawn Coconut Soup

part one: red curry paste

ingredients:

1. 4 medium red chillies
2. 4tsp coriander seeds
3. 2tsp cumin seeds
4. 4 lemongrass
5. 2tsp grated fresh ginger
6. 4 shallots
7. 6 cloves garlic
8. grated zest and juice 2 limes
9. 2tbsp hot paprika

direction:

1. slice the chillies in half, removing and discarding the seeds.
2. trim and chop the lemongrass
3. take a small frying pan and pre-heat it over a medium heat, then add the coriander and cumin seeds and toss them around in the dry pan to roast them and draw out their flavours.
4. after about 5 minutes tip them into a mortar and crush them finely to a powder.
5. place the chillies, spices and all the other ingredients in a food processor and whiz them to a coarse paste.

note: It will keep for 2 months in the freezer.

part two: making the soup

ingredient:

1. 1tbsp coconut oil
2. 2tbsp grated fresh ginger 
3. 1  lemongrass
4. 2tbsp red curry paste (above)
5. 2 chicken stock cubes
6. 3tbsp fish sauce
7. 1tbsp maple syrup
8. 400ml coconut milk
9. 150g fresh shiitake 
10. 2 pok choi
11. half of a chinese cabbage
12. 180g king prawns 
13. juice of 1 lime
14. salt to taste
15. 25g coriander
16. 1 red chilli

direction:

1. mince the lemongrass and grate the ginger.
2. heat the coconut oil in a large pot over medium heat. cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
3. dissolve the chicken stock cubes in 1 litre of boiling water
4. slowly pour the chicken stock over the mixture, stirring continually.
5. stir in the fish sauce and maple syrup
6. simmer for 15 minutes
7. slice mushrooms and cabbage
8. stir in the coconut milk, cabbage, pok choi and mushrooms.
9. cook and stir for 5 minutes.
10. add the king prawns and cook until no longer translucent about 5 minutes.
11. finely dice red chilli
12. stir in the lime juice and season with salt.
13. serve with a garnish of coriander leafs and the red chilli
14. enjoy!