Prawn turmeric and coconut soup
Native to the east, and often called yellow ginger, turmeric is widely cultivated in India and the Caribbean. It has been used in cooking since 600BC and in biblical times was also used as a perfume; rich in iron, it has long been respected for its medicinal properties.
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Combine stock and coconut milk in a large saucepan, add sugar and salt and bring to the boil. Place coriander roots, lemongrass, turmeric, garlic and chilli flakes in a food processor and whiz until finely chopped or crush in a mortar and pestle. Add mixture to hot stock and simmer for 5 minutes. Add prawns and simmer until prawns just change colour. Add coconut cream, fish sauce and lime juice and stir.
Ladle soup into warm bowls and top with coriander leaves.