Ingredients for Spicy Prawns and Coconut Noodle Soup with Shiitake Mushrooms

• 50g coarsely chopped peeled fresh ginger

• 4 garlic cloves, thinly sliced

• 45ml water

• 3 kaffir lime leaves

• 1 fresh lemongrass stalk, tough outer leaves removed, 4 inches of thick end thinly sliced

• 1/2 to 1 small whole dried red chilli (such as chilli de árbol)

• 45ml peanut oil, divided

• 24 large uncooked prawns, peeled, deveined, cut in half lengthwise, shells reserved

• 1 large red onion, halved through core, thinly sliced, divided

• 2 tablespoons fish sauce (such as nam pla or nuoc nam)

• 1 rounded tablespoon chopped palm sugar or dark brown sugar

• 950ml canned unsweetened coconut milk

• 600ml vegetable broth

• 275g shiitake mushrooms, stemmed, stems reserved, caps sliced

• 250g dried flat rice noodles

• 4 garlic cloves, thinly sliced

• 1 tablespoon toasted sesame oil (such as Asian)

• 120ml skinless peanuts, toasted, coarsely chopped

• 60ml fresh lime juice

• 120ml thinly sliced spring onions

• 1/3 cup fresh coriander leaves

• 1 lime, cut into 6 wedges

Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.

Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add prawns shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.

Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).

Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, prawns, peanuts, and lime juice to soup. Simmer until prawns is opaque, about 2 minutes.

Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with spring onions and coriander. Serve with lime wedges.

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