Asian seafood soup

Serves 4-6

30 ml sesame seed oil

3 cloves garlic

5 cm fresh ginger, peeled and thinly sliced

1-3 chillies, roughly chopped

1 lemon grass, roughly chopped

100 g cashew nuts, roughly chopped

2 litre fish or chicken stock

10 prawns (heads and shells intact)

200 g fish fillets, cut into pieces

handful coriander

few drops fish sauce

salt and freshly ground black pepper

100 g rice noodles

Heat the oil and fry the garlic, ginger, chilli and lemon grass for a few minutes.

Stir in the nuts and fry until fragrant.

Bring the fish stock to the boil in a large saucepan and add the remaining ingredients except the rice noodles.

Cook until the prawns change colour and season to taste.

Stir in the rice noodles and simmer until done.

Serve with extra coriander and chilli.

TIP The rice noodles absorb liquid so do not add too much. Alternatively cook the noodles separately, divide them among soup bowls and ladle the soup on top.

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