Southeast Asian noodle soup with Sweet Coconut Milk and Hot Chilli

If you would ask me what are the ingredients that you dislike most or you would never use it, I would say coconut milk and fresh coriander and yet, if you combine these two flavors, you can make something delicious. I followed a recipe from Nigel Slater but of course I have used less ingredients cause he as a TV show so he can find whatever he wants… and I couldn’t really find lemongrass and dry mint leaves at Sainsbury local but it is still really good! Trust me!

You’ll need:

·       1 fresh red chilli without seeds (unless you want it spicy)

·       4 cloves of garlic

·       The size of your thumb of Fresh Ginger root

·       a good handful of coriander eaves

·       a little vegetable oil

·       500ml of chicken or vegetable stock

·       400ml of coconut milk

·       10 cherry tomatoes

·       2 tbsp of Thai fish sauce

·       The juice of half a lime

·       200g raw king prawns, frozen

·       100g of dried noodles, cooked as it says on the packet

How to do it:

·      Chop the chillies, removing the seeds if you wish, peel the garlic and ginger and chop roughly, the coriander stems and half of the leaves. Put them all into a food processor. Blitz them to a pulp, adding a little vegetable oil.

·      Add the spice paste into a deep pan at medium heat and fry it for about 2 minutes, then pour in the stock and the coconut milk and bring to the boil.

·      Cut the tomatoes into quarters and add them to the soup with the fish sauce and lime juice. They will take about seven minutes to cook. Add the prawns - they are cooked when they take on a pink colour. Chop up the remaining coriander leaves and add to the sauce.

·      Now to serve, put a swirl of noodles in each of four bowls, pour over the sauce and add the chopped coriander leaves.