Spicy Coconut Soup With Mushrooms And Shrimp

• 1 11/16 cups coconut milk cans
• 2 chilli pepper deseeded and thinly sliced
• 1 2/3 tablespoons root ginger peeled and sliced
• 1 lemon grass stalk, chopped
• 1 lime juice only
• 1 tablespoon vegetable oil
• 4 shiitake mushrooms wiped and sliced
• 2 5/8 ounces swiss chard stalks roughly chopped
• 6 1/8 ounces peeled prawns cooked
• 1 tablespoon coriander fresh chopped
• 7/8 cup vegetable stock

1. Place the coconut milk and half the chopped chili in a pan. Add the ginger, lemongrass and lime juice and bring to a boil. Reduce heat and simmer for 10 mins.
2. Meanwhile, heat the oil in a frying pan and saute the mushrooms, Swiss chard stalks and shrimp for 2-3 mins. Add the chard leaves, remaining chili and half the cilantro and cook for 2-3 mins. Season to taste.
3. Strain the coconut soup through a fine sieve, return to the pan with the vegetable stock and heat gently. Season to taste. Ladle the soup into warmed bowls and top with the fried vegetables and shrimp. Serve garnished with the rest of the chopped cilantro.

coconut milk, chilli pepper, root ginger, lemon grass stalk, lime juice only, vegetable oil, shiitake mushrooms, swiss chard, prawns cooked, vegetable stock

Taken from www.yummly.com/recipe/Spicy-Coconut-Soup-with-Mushrooms-and-Shrimp-1405214 (may not work)