Thai noodles soup.

Thai Noodle Soup;

Ingredients

• 1-2 good knob ginger, peeled and roughly chopped
• 2 red chillies, roughly chopped
•  stalks lemongrass, tough outer layers removed, roughly chopped(1 or 2)
•  3 garlic cloves, peeled
• a glug / vegetable oil
• 2 tbsp coriander seeds
• 2 pinches turmeric
• small jug vegetable stock
• a cup of rice noodles
• 1 x 400ml can coconut milk
• 1 large handful raw, peeled tiger prawns.
•  Thai fish sauce, to taste

Method:

1. Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil for taste.
2. Add the paste to a large shallow pan and cook for a 5 minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a more than 4 minutes.
3. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-7 minutes, then drain it.
4. For soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you cook the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to taste.
5. To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve it. You can also use chicken and mashrooms at the place of prawns.