Tomato Coconut Soup With Shrimp Skewers

• 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

1. 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.
2. 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.
3. 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.
4. 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.

red chilli, stalks lemongrass, tomatoes, ground cumin, prawns, oil, coconut milk, fresh coriander

Taken from recipes-plus.com/api/v2.0/recipes/21767 (may not work)