Coconut Soup With Prawn Skewers - cooking recipe

Ingredients

12 None tail-on raw shrimp, deveined
6 tbsp lime juice
6 None spring onions, trimmed and sliced
5.25 oz button mushrooms, halved
3 tbsp sesame oil
1 inch fresh ginger, peeled and finely chopped
1 clove garlic, minced
1 None red chili, deseeded and finely chopped
2 1/2 cups chicken stock
1 (13.5 oz) can coconut milk
4.5 oz rice noodles
4 tbsp fresh cilantro, finely chopped, to garnish

Preparation

Drizzle prawns with 2 tbsp lime juice. Thread onto 4 skewers along with spring onions and 1 mushroom.
Heat 2 tbsp sesame oil in a saucepan, add ginger, garlic and chili and saute for 2-3 mins. Add remaining lime juice, stock and coconut milk. Add remaining spring onions and mushrooms, bring to a boil then simmer for 5-6 mins. Add noodles and cook for 2-3 mins. Season.
Meanwhile, heat remaining sesame oil in a frying pan, add prawn skewers and any remaining prawns and saute, turning, for 2-3 mins. Divide soup between 4 bowls. Top with skewers and prawns. Sprinkle with fresh cilantro and serve.