| Ingredients: 1 lemongrass 2 Teaspoon(s) oil, vegetable 1 Tablespoon(s) red paste curry 4 Cup(s) chicken broth 2 Cup(s) coconut milk, thin 4 large slices ginger 16 large raw shrimp paste 2 Teaspoon(s) sugar 2 Tablespoon(s) lime juice 1 Tablespoon(s) fish sauce 2 Tablespoon(s) cilantro |
Directions:
Cut slits in the lemongrass down to the root, keeping the stalk intact. Place the oil and curry paste in a large saucepan over medium-high heat and cook, stirring, for 1 minute. Add the lemongrass, stock, coconut milk and ginger and bring to a simmer. Simmer for 4 minutes. Add the prawns and cook for 2 minutes. Stir through the sugar, lime juice and fish sauce. Ladle into bowls, discarding the lemongrass and ginger, top with the cilantro and serve. |