Thai coconut curry & prawn soup

This spicy tom kha inspired soup comes together super quick and is the fastest way to transport yourself to tropical Thailand.

🍲🦐🥥🌴

INGREDIENTS (serves 2)
- 1 chopped spring onion
- 1 chopped red chilli
- grated ginger (3cm)
- 2 tbsp green curry paste
- 500ml veg or chicken stock (add a cube to hot water)
- 400ml coconut milk (1 can)
- 2 tbsp fishsauce
- 6-8 halved cherry tomatoes
- around 250g raw peeled shrimp
- 150g oyster mushrooms
- 15g fresh koriander
- 1 lime

1. In a hot soup pot add some oil and fry the chopped spring onion, red chilli and grated ginger. Fry for 2 minutes until aromatic. Add the curry paste and fry for 1 minute more.
2. Add the stock, the halved cherry tomatoes, fish sauce, prawns, mushrooms and coconut milk. Bring to a boil and then down to a simmer for 8-10 minutes. The shrimp should be pink and the mushrooms soft. Stir in some chopped fresh koriander.
3. Time to serve! Squeeze the juice of 1/4 lime per bowl and top with some more koriander and fresh chilli slices. Enjoy✨