Thai Prawn & Vegetable Broth

This Englishman is a converted fellow. At the outset of this week he was under the illusion that any 'one-pot wonder' would have to be almost earthy dark in colour, filling to the point of trouser un-button-ing, and heavy with both calories and flavours. This Asian dish proves quite the contrary. The lighter tones of prawns compared to read meats, the crisp taste and texture of the veggies, and the bright colours (enhanced by the beautiful simplicity and colours of a perfectly boiled egg) state this is the opposite to an English style stew. Yet, it carries all the flavour, warming qualities, and with just the right amount of 'being-full-up-ness'. Ours is slightly adapted from the X original. Enjoy...

Ingredients: Tin of coconut milk, lemongrass stalk, 2 garlic cloves, 1cm piece of ginger, 1 cauliflower, 2 carrots, 4 lime leaves, 2tbsp tomato puree, 1 tin of plum tomatoes, 1 yellow bell pepper, 2 birds eye chilli, 2tbsp fish sauce, 2 boiled eggs, and large prawns.

Method: For about 5mins, simmer a third of the coconut milk in a large pan with lemongrass, ginger, garlic, and chilli. Add the cauliflower, carrots and tomato puree, with another third of the coconut milk, and continue to simmer for approx. 10mins. Next, add the tomatoes, peppers, fish sauce, and the rest of the coconut milk. Simmer for another 10mins. Throw in the prawns 5mins before serving, and serve with half a soft boiled egg, and a generous smattering of fresh coriander.

Tips: Serve with iced water.

Music: Hot Love - Marc Boman & T Rex