Green curry and makrut lime prawn soup

prep + cook time 45 minutes | serves 4
This fresh and spicy Thai noodle soup not only looks stunning, but is bursting with brilliantly zingy flavours. Light, refreshing, and perfectly balanced, creamy coconut milk and green curry paste form the base for the classic Thai flavour triptych of sweet, spicy, and sour.
1kg uncooked medium prawns
1 tbsp peanut oil
1 ⁄ 4 cup (75g) green curry paste
1 litre (4 cups) chicken stock
2 x 400ml can coconut milk
1 fresh long green chilli, finely chopped
8 fresh makrut lime leaves
125g rice vermicelli
125g sugar snap peas, trimmed, halved lengthways
2 tbsp grated palm sugar
2 tbsp lime juice
2 tbsp fish sauce

salt and freshly ground black pepper
1 cup (80g) bean sprouts
1 ⁄ 2 cup (4g) loosely packed Vietnamese mint leaves (see tip )
1 fresh long green chilli, extra, thinly sliced
2 limes, cut into thin wedges
1 Shell and devein the prawns, leaving the tails intact. Heat the peanut oil in a large saucepan over a medium heat; cook the prawns, in batches, for 2 minutes or until lightly browned. Remove from the pan.
2 Add the curry paste to the same pan; cook, stirring, for about 2 minutes or until fragrant. Add the stock, coconut milk, chopped chilli, and 4 crushed lime leaves; bring to the boil. Reduce the heat; simmer, uncovered, for 20 minutes. Return the prawns to the pan with the vermicelli and peas; cook, uncovered, until the vermicelli is just tender. Stir in the sugar, lime juice, and fish sauce. Season with salt and pepper to taste.
3 Finely shred the remaining lime leaves. Serve the soup sprinkled with the shredded lime leaves, bean sprouts, mint leaves, and sliced chilli. Serve with lime wedges.
tip
Vietnamese mint is not a mint, but a narrow-leafed, pungent herb, also known as laksa leaf.

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