Thai Coconut Soup

1. Prawns - defrost if using frozen.

2. Lemongrass - peel reedy outer layers and just use the bottom 12cm/5" of the stalk, the part that's white and very pale green that can be grated.

Lemongrass paste can be used instead - stir in 1 tbsp once the coconut milk is added.

3. Curry Powder - any is fine here. I use Madras, Clives of India and even packets generically labelled "curry powder" from supermarkets. Use HOT if you like it spicy, otherwise use MILD (curry flavour but not spicy)

4. Chilli Paste - Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce. I like using Chilli Garlic Paste, samba oelak or Chinese Chilli Paste.

5. Low fat coconut milk can be used but the sauce won't have as good a coconut flavour and will be a bit thinner.

6. Noodles - use 200g/7oz of fresh thick noodles (like pictured) or about 180g/6oz of thinner fresh noodles. Or 120 - 150g/4 - 5 oz dried noodles (any type - rice, vermicelli, egg noodles, ramen)

7. Asian fried shallots - an essential garnish in Asian cooking! Slices of shallots deep fried until crispy then seasoned with salt. Terrific for texture and flavour, used regularly as a garnish in Asian cooking. Found in Asian stores and in the Asian aisle of supermarkets (Coles, Woolies in Australia)

8. Nutrition per serving.

Nutrition Facts Thai Coconut Soup Amount Per Serving Calories 665 Calories from Fat 414 % Daily Value* Fat 46g71%Saturated Fat 38g238%Cholesterol 75mg25%Sodium 2350mg102%Potassium 725mg21%Carbohydrates 52g17%Fiber 7g29%Sugar 12g13%Protein 17g34% Vitamin C 23.9mg29%Calcium 120mg12%Iron 6.9mg38% * Percent Daily Values are based on a 2000 calorie diet.