Coconut Soup With Prawn Skewers

• 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

1. Drizzle prawns with 2 tbsp lime juice. Thread onto 4 skewers along with spring onions and 1 mushroom.
2. 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.
3. 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.

tail, lime juice, spring onions, button mushrooms, sesame oil, ginger, clove garlic, red chili, chicken stock, coconut milk, rice noodles, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/21442 (may not work)