Fish

Lemon grass and coconut prawn soup
1. 

2 bunches spring onions, trimmed and roughly chopped
1 stem lemongrass, trimmed, outer layer removed
1 red chilli, deseeded and chopped
2.5 cm piece  root ginger, peeled and roughly chopped
1 lime, zest and juice
1 tbsp sunfower oil
2 tbsp plain four
400ml tin coconut milk
250ml carton coconut cream
400g new potatoes, diced
250g pack baby corn, roughly chopped
350g cooked king prawns

Place a third of the spring onions in a mini processor or a blender with the lemon grass, chilli, ginger, lime zest and juice, and whizz to a paste. Heat the oil in a pan, add the paste and fry for 1 minute before stirring in the flour. Slowly add the coconut milk and cream and bring to the boil. Add the potatoes and cook, covered, for 15-20 minutes until just tender. Stir in the baby corn and remaining spring onions and cook for a further 5 minutes.

At this point it can be cooled and frozen.

Add 200ml of water to thin it down, and bring to the boil. Simmer for 5 minutes, then stir in the cooked king prawns and heat through for 2-3 minutes.

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