Hot and Sour Prawn Soup

Peel and devein the prawns, leaving the tails intact. Reserve the prawn shells and heads. Transfer the prawns to a plate, cover with plastic wrap and place in the fridge until required.

Heat a medium saucepan over high heat. Add the prawn shells and heads and cook, tossing, for 4-5 minutes or until shells change colour. Add the red curry paste and cook, stirring, for 30 seconds or until aromatic. Add the water and bring to the boil. Reduce heat to medium-low and simmer for 20 minutes or until stock is well flavoured. Strain the prawn stock through a sieve into a large heatproof bowl. Discard the prawn shells and heads.

Place the prawn stock in a medium saucepan over medium heat. Bring to a gentle simmer. Add the mushrooms, lime leaves, galangal, lemon grass and prawns, and cook for 5 minutes or until prawns change colour. Stir in the fish sauce, lime juice and brown sugar.

Ladle the soup among serving bowls. Sprinkle with fresh coriander leaves, to serve and serve immediately.