Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Roughly chop the mushrooms. Peel, halve and slice the shallots. Peel and grate the ginger and garlic. Bash the lemongrass with something heavy until it splits.
2 Fry prawns
Rinse, drain and dry the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the prawns and cook for 2-3 min until pink and cooked through. Transfer the cooked prawns to a plate.
3 Fry veg
Return the pan to a medium heat with a drizzle of vegetable oil. Once hot, add the mushrooms and cook for 5 min or until browned. Add the shallots and cook for 2 min further.
Add the garlic, ginger, lemongrass and redcurrypaste(spicy!) and fry for 1 min further. Add the measuredwater, coconutsugar, vegetablestockcube, coconutmilk and limeleaves. Simmer for 10 min.
5 Prep garnishes
Meanwhile, pick the corianderleaves. Finely slice the redchilli. Slice the lime into wedges.
Add the sambaloelek(spicy!), fishsauce, cooked prawns and beansprouts to the soup. Squeeze the lime juice into the soup. Divide the soup among bowls and garnish with the coriander and sliced chilli(spicy!).
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Add rice noodles for a non low-carb version.
May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.