1 Tbsp coconut oil
3 cloves garlic, finely chopped
1 ½ Tbsp red curry paste, more or less to taste
3 sticks lemongrass, peeled and bruised
1 red chilli, chopped
4-5 lime leaves, torn
1 red pepper, thinly sliced
1 carrot, thinly sliced
1L vegetable or fish stock
2 x 400ml can coconut milk
1 cup Spekko Jasmine Long Grain White Rice
1 Tbsp fish sauce
1 ½ cups button mushrooms
1 cup sugar snap peas, sliced horizontally
500-600 g jumbo prawns, peeled and deveined
Lime juice to taste

To Serve
Fresh coriander or Thai basil
Lime wedges

1. Prepare the base:
   Heat the coconut oil in a large heavy-based pot over medium heat. Add the garlic and red curry paste, and sauté for about 1 minute until fragrant.

2. Add the aromatics and vegetables:
   Add the lemongrass, red chilli, lime leaves, and red pepper. Cook for a few more minutes until the vegetables are softened and aromatic.

3. Simmer the broth:
   Pour in the stock and bring to a boil. Reduce the heat and simmer for 8-10 minutes.

4. Stir in the coconut milk and rice:
   Stir in the coconut milk, and bring the soup back to a simmer. Add the jasmine rice and stir through. Allow it to cook for 8 minutes.

5. Cook the prawns and vegetables:
   Add the fish sauce, mushrooms, sugar snap peas, and prawns. Cook for another 5-6 minutes, until the rice is cooked and the prawns are pink and cooked through.

6. Adjust seasoning:
   Taste and adjust seasoning with lime juice, to your preference.

7. Serve:
   Ladle the soup into bowls, and garnish with fresh coriander or Thai basil and lime wedges. Serve hot.