Coconut prawn soup

Autumn has arrived here in Melbourne, which feels totally up side down for me being from Sweden, where people are getting ready for spring and summer. I’m trying to trick my self into loving winter with warm and hearty cooking, I made pumpkin soup yesterday, which was delish (recipe will be up soon). But here comes a recipe that works just as a well for a spring night as an autumn one. Even though I’ve got to admit, spring beats autumn any day of the week.

You should avoid eating tiger prawns or any prawn caught in Asia. So for this dish I used Australian wild caught prawns, which I believe are OK. So please use shrimps instead if you can’t find any environmentally friendly prawns, or scallops will actually work really well to, just fry them instead of cooking them in the soup and add them just before serving.

For 4 people you’ll need;

About a thumb galangal (or ginger) thinly sliced

1-2 chilis chopped into large pieces (depending on strength)

1 stalk lemon grass, root crushed

2 shallots, sliced

1-2 lime leaves

400ml chicken stock

2 cans coconut milk

300g prawns

200g French beans, divided in four

100g mushrooms, quartered

300g pak choy, light green part sliced and dark green part chopped

Fresh lime, divided in two

Coriander

1. In a large pot, add coconut milk, stock, chilies, galangal, shallots, lime leaves and lemon grass and bring to the  boil.
2. Let simmer for a about ten minutes.
3. Taste, and add more spices if needed and more water if it’s too spicy.
4. Add prawns, beans, mushroom and the light green part of pak choy and simmer until the prawns are done, takes about 3-5 minutes.
5. Just before serving add the green part of the pak choy.
6. Serve with rice and fresh lime and coriander
7. EAT!