Recipe: mushroom tom kha soup

1. For the paste, blend the paste ingredients in a food processor until smooth.

2. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes.

3. Stir in the coconut milk and fish sauce, add the stock and bring to a simmer

4. Add the prawns, mushrooms and noodles and allow them to cook in the broth for 5 minutes, or until the prawns have turned pink and opaque and the noodles have cooked.

5. To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper. Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai basil leaves, the coriander leaves, and sliced chilli. Squeeze over a little more lime juice to taste.

See more recipes from The Fabulous Baker Brothers at www.moretomushrooms.com