Tomato Coconut Soup With Shrimp Skewers - cooking recipe

Ingredients

1 None red chilli, deseeded and finely chopped
5 stalks lemongrass, cut in half
850 g tinned tomatoes
1/2 tsp ground cumin
8 None large prawns (about 25g each), peeled to the tail and with the digestive tract removed
1 tbsp oil
400 ml coconut milk
None None fresh coriander, for garnish

Preparation

Heat the tomatoes with the chili and one stalk of lemongrass in a pot. Add the cumin and season with salt and pepper, then bring to a boil and simmer for about 5 mins.
Remove the outer leaves from the rest of the lemongrass stalks, so they are thin spears. Thread the shrimp onto the lemongrass stalks by making a hole at each end of the shrimp with a sharp knife and feeding the lemongrass through. Season the shrimp with salt and pepper. Heat the oil in a pan, and cook the shrimp for about 2-3 mins, turning.
Remove the lemongrass stalk from the tomatoes, and puree the liquid with a hand blender. Add about two-thirds of the coconut milk, return to the heat, continuing to stir, then check the seasoning.
Pour the soup into 4 bowls, then drizzle the rest of the coconut milk on top in streaks. Garnish with the cilantro, and serve with the shrimp skewers and some crusty bread on the side.