Spicy Coconut Soup With Mushrooms And Shrimp - cooking recipe

Ingredients

2 x 400 ml cans coconut milk
2 None red chilli pepper, deseeded and thinly sliced
10 g root ginger, peeled and sliced
1 None lemon grass stalk, chopped
1 None lime, juice only
1 tbsp vegetable oil
4 None shiitake mushrooms, wiped and sliced
75 g Swiss chard, stalks roughly chopped
175 g cooked peeled prawns
1 tbsp fresh chopped coriander
200 ml vegetable stock

Preparation

Place the coconut milk and half the chopped chili in a pan. Add the ginger, lemongrass and lime juice and bring to a boil. Reduce heat and simmer for 10 mins.
Meanwhile, heat the oil in a frying pan and saute the mushrooms, Swiss chard stalks and shrimp for 2-3 mins. Add the chard leaves, remaining chili and half the cilantro and cook for 2-3 mins. Season to taste.
Strain the coconut soup through a fine sieve, return to the pan with the vegetable stock and heat gently. Season to taste. Ladle the soup into warmed bowls and top with the fried vegetables and shrimp. Serve garnished with the rest of the chopped cilantro.