Thai Prawn Soup
- 1 tablespoon Flora Cuisine
- 6 1/8 ounces prawns cooked peeled
- 2 cloves garlic chopped
- 1/2-1 tsp grated chilli
- 1 teaspoon ginger grated root
- 1 teaspoon lemongrass ready-grated, optional
- 1/2 cup coconut 11/2oz creamed, crumbled
- 1/2 Knorr Fish Stock Cube dissolved in 750ml, 11/4 pint boiling water
- 1 tablespoon tamarind paste
- 2 lime leaves optional
- 1/2 lime
- 1 teaspoon sugar to taste
- 1 pak choi finely shredded
- 1 bunch fresh coriander chopped
- Heat the Flora Cuisine in a large saucepan and stir-fry the prawns, garlic, chilli, root ginger and lemongrass and cook for 2 to 3 minutes.
- Add remaining ingredients, except the coriander, bring gently to the boil and simmer for 2 to 3 minutes.
- Stir in the coriander and serve with crusty bread spread with Flora pro.activ Buttery.
cuisine, prawns, garlic, chilli, ginger, tamarind paste, lime, lime, sugar, choi, fresh coriander
Taken from www.yummly.com/recipe/Thai-Prawn-Soup-378994 (may not work)