Red Curry Prawn Soup

Serves 6 people

Serve with Monster Vineyards 2012 Riesling

Developed by Bruno Terroso, Executive Chef, Vanilla Pod Restaurant at Poplar Grove Winery

• 1 Tbsp vegetable oil
• 1 lb prawns, peeled and deveined
• 2 Tbsp fresh ginger, grated
• 1 red onion, diced
• 1 stalk lemongrass, minced
• 2 Tsp red curry paste
• 4 cups chicken or vegetable stock
• 40 oz coconut milk
• 1 chile pepper, crushed
• 2 kaffir lime leaves
• 2 Tbsp fresh lime juice
• salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Heat the oil in a large pot over medium heat. Saute prawns, ginger, onions, lemongrass, and curry paste for 2 minutes. Remove prawns and set aside. Pour stock over the remaining mixture, stirring constantly. Stir in coconut milk, crushed chile and lime leaves. Simmer for 15 minutes. Add the prawns back to the pot and simmer for 5 minutes. Finally stir in the lime juice and season with salt and pepper.

To serve:

Pour desired amount of soup into your favourite bowl. Garnish with fresh cilantro and serve.