Prawn, Lemongrass and Coconut Soup

Ingredients

• 1 stalk lemongrass, bruised and finely sliced
  
• 2 tsp vegetable oil
  
• 2 tsp Blue Dragon Red Curry Paste
  
• 1.2 litres fish stock (or chicken stock)
  
• 1 tin Blue Dragon Coconut Milk
  
• 2 cm piece fresh ginger, peeled and sliced
  
• 16 large raw prawns, shelled and cleaned with tails intact
  
• 2 tsp sugar
  
• 2 tsp lime, juiced
  
• 1 tsp Blue Dragon Thai Fish Sauce
  
• coriander leaves, to garnish
  

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