Ingredient:
1 red chilli, sliced
Method:
Blend the paste ingredients in a food processor until smooth and set aside. For the soup, heat the olive oil in a large saucepan and fry the paste in it over a medium heat for 2-3 minutes.
Stir in the coconut milk and fish sauce, add the stock and bring to a simmer. Then 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.
To serve, add the lime juice to the soup and season to taste with salt and pepper. Divide the drained noodles between four bowls and ladle over the soup.
Garnish with the Thai basil leaves or coriander leaves and sliced chilli. Squeeze over a little more limejuice to taste.
