Creamy Coconut Prawn Bisque

Ingredients

• 300g large prawns, peeled and deveined
• 400ml coconut cream
• 300ml seafood stock
• 2 tbsp red curry paste
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 red chilli, sliced
• 2 cloves garlic, minced
• 1 tbsp coconut oil
• Fresh coriander leaves for garnish

Method

1. Heat coconut oil and toast curry paste for 1 minute, then add minced garlic.
2. Pour in seafood stock, coconut cream, lemongrass, and kaffir lime leaves; bring to a gentle simmer.
3. Add prawns and cook for 3 minutes until they just turn pink and opaque, internal temperature 63°C/145°F.
4. Season with fish sauce and lime juice; taste and adjust.
5. Ladle into bowls, garnish with sliced red chilli and fresh coriander.
6. Serve hot with lime wedges on the side.