Post by dudette2001uk on May 30, 2015 21:25:59 GMT
Ingredients
* 1.2 litres fish stock
* 4 kaffir lime leaves
* 2cm piece root ginger, peeled and finely grated
* 1 red chilli, deseeded ad finely sliced
* 1 tbsp trimmed and finely chopped lemon grass
* 300g button mushrooms quartered
* 250g baby leaf spinach
* 300g cooked and peeled tiger prawns (with or without tails)
* Juice of 1 lemon
* Salt and freshly ground black pepper
Method
* Place the stock, kaffir lime leaves, ginger, red chilli and lemon grass into a saucepan and bring to the boil. Add the mushrooms, reduce the heat to a gentle simmer and cook for 2-3 minutes.
* Add the spinach and prawns and simmer for a further 2-3 minutes until heated through.
* Remove from the heat, add the lemon juice, season to taste and serve immediately.
Tip: If you can't find kaffir lime leaves substitute with the juice of two limes
* Suitable for freezing
* 1.2 litres fish stock
* 4 kaffir lime leaves
* 2cm piece root ginger, peeled and finely grated
* 1 red chilli, deseeded ad finely sliced
* 1 tbsp trimmed and finely chopped lemon grass
* 300g button mushrooms quartered
* 250g baby leaf spinach
* 300g cooked and peeled tiger prawns (with or without tails)
* Juice of 1 lemon
* Salt and freshly ground black pepper
Method
* Place the stock, kaffir lime leaves, ginger, red chilli and lemon grass into a saucepan and bring to the boil. Add the mushrooms, reduce the heat to a gentle simmer and cook for 2-3 minutes.
* Add the spinach and prawns and simmer for a further 2-3 minutes until heated through.
* Remove from the heat, add the lemon juice, season to taste and serve immediately.
Tip: If you can't find kaffir lime leaves substitute with the juice of two limes
* Suitable for freezing