Is this a soupy curry or a curried soup? Either way, it's all in one pot and a very Bill Granger dish!
1 tbsp light flavoured oil
3 garlic gloves, finely sliced
1 lemon grass stalk, cut in 3 sections
1 ½ tbsp curry powder
750ml good quality vegetable or chicken stock
400ml tin coconut milk
2 tbsp fish sauce
1 tbsp caster sugar
400g sweet potato
350g raw king prawns, peeled with tails left on
Few stalks of tenderstem broccoli, cut into 4cm lengths
250g thin rice noodles, soaked in boiling water, drained and rinsed
1 red chilli, finely sliced
1 small red onion, very thinly sliced
heat the oil in a medium-sized saucepan over medium heat. Add the garlic and lemongrass and cook, stirring until golden. Add the curry powder and continue stirring for 30 seconds.
Add the stock, 750ml water, coconut mil, fish sauce and sugar. Reduce the heat to a simmer.
Peel the sweet potato, cut into chunks and add to the soup. Poach gently for about 12 minutes, until tender.
Add the prawns and broccoli and simmer for another 2 minutes
Place the noodles in the four noodle bowls, over with the soup and dress with the red chilli and red onion