Thai Prawn Soup

Name: Thai Prawn Soup
Ingredients: 1 tablespoon Flora Cuisine; 6 1/8 ounces prawns cooked peeled; 2 cloves garlic chopped; 1/2-1 tsp grated chilli; 1 teaspoon ginger grated root; 1 teaspoon lemongrass ready-grated, optional; 1/2 cup coconut 11/2oz creamed, crumbled; 1/2 Knorr Fish Stock Cube dissolved in 750ml, 11/4 pint boiling water; 1 tablespoon tamarind paste; 2 lime leaves optional; 1/2 lime; 1 teaspoon sugar to taste; 1 pak choi finely shredded; 1 bunch fresh coriander chopped

14 ingredients

3 steps

Ingredients

1 tablespoon Flora Cuisine
6 1/8 ounces prawns cooked peeled
2 cloves garlic chopped
1/2-1 tsp grated chilli
1 teaspoon ginger grated root
1 teaspoon lemongrass ready-grated, optional
1/2 cup coconut 11/2oz creamed, crumbled
1/2 Knorr Fish Stock Cube dissolved in 750ml, 11/4 pint boiling water
1 tablespoon tamarind paste
2 lime leaves optional
1/2 lime
1 teaspoon sugar to taste
1 pak choi finely shredded
1 bunch fresh coriander chopped

Directions

1

Heat the Flora Cuisine in a large saucepan and stir-fry the prawns, garlic, chilli, root ginger and lemongrass and cook for 2 to 3 minutes.
2

Add remaining ingredients, except the coriander, bring gently to the boil and simmer for 2 to 3 minutes.
3

Stir in the coriander and serve with crusty bread spread with Flora pro.activ Buttery.