Prawn and coconut soup with lime and chilli

Source: Food at 52

Ingredients:

• 250g large prawns (about 6) shelled and deveined
• 2 tbsp sliced carrot
• 2 tbsp sliced onion
• 2 tbsp sliced ginger
• 2 tbsp sliced mushroom (oyster, wood ear, enoki)
• 1 stalk lemongrass, bashed
• 1-inch lemongrass, chopped fine
• I tsp sliced green or red chilli
• 4 tbsp pineapple chunks
• 1-pint young coconut water
• 1-2 tbsp fish sauce
• 2-4 tbsp lime juice
• coriander and red chilli to garnish

Method:

In a medium wok or saucepan heat 1 tbsp natural oil over medium heat. Add prawns and saute until coloured (1-2 minutes). Add carrot, onion, ginger, mushroom, lemongrass, chilli and saute for 3 minutes. Add coconut water and bring to a simmer. Add pineapple. Add fish sauce, lime juice and palm sugar to state. Serve in the shell of a drained young coconut with coriander and additional red chilli to garnish.