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Light coconut broth with pak choi and prawns
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 8
Light, comforting and extremely delicious, Rachel Allen looks to South East Asia for this simple dinner recipe
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Ingredients
- 2.4 litres litres vegetable or light chicken stock
- 2 x 410g tins coconut milk
- 2 red Chillies, deseeded and finely sliced into rings
- 4 Spring onions, trimmed and sliced thinly at an angle
- 2 cloves Garlic, peeled and crushed
- 6 tbsp Thai Fish Sauce
- 2 heaped tsp freshly grated Ginger
- 4 heads pak choi, sliced, stalks and leaves shredded
- 32 raw tiger (or other large) Prawns, peeled (reserve the shells for making stock in another recipe)
- 1 lime, juice only
- 4 tbsp thinly sliced fresh Basil
Method
1. Place the stock, coconut milk, chilli, spring onion, garlic, fish sauce and ginger in a saucepan and bring to the boil.2. Add the pak choi stalks and leaves and prawns and continue cooking for 1-2 minutes, or until the pak choi is just cooked and the prawns are cooked through.
3. Add the lime juice and basil. Ladle into soup bowls and serve immediately.
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Latest Comment
i made this prawn broth which we enjoyed but i boiled the coconut milk and stock but it curled can anyone tell me the reason for this?
This soup is lovely one of the best ive tasted *****
how do i get to nites recipes?????/