This is a simple Thai inspired soup that can be eaten on its own or as I've done here and added the new dimension of the extra sweet and spicy prawns.
The chilli jam I've used here is a simple store bought variety in a very Asian style, it was very hot, so only a small amount was required. You can adjust the heat to your liking.
Ingredients 2 tsp garlic crushed
2 tsp ginger crushed
1/4 head broccoli
1 handful spinach leaves
440 ml coconut milk
500 ml stock (vegetable or chicken)
3/4 cup jasmine rice
1 1/2 tsp chilli jam
300 gm prawns
1 tbsp. brown sugar
Fish sauce optional or salt (to taste)
Chop the mushrooms into 1/2 - 1cm cubes, divide the broccoli into smaller flowerets, slice the onion.
Add onion along with 1/2 tsp of the chili jam, ginger and garlic to hot wok with a little vegetable oil in it. Fry quickly until onion is soft. Then add the mushrooms and cook for 3 minutes, tossing constantly.
Add half the stock and half the coconut milk. Bring to the boil then add the rice. Stir often during the cooking process adding a little extra coconut milk and stock along the way as needed. After 8 minutes add the broccoli and cook for a further 4 - 5 minutes until rice is soft.
Meanwhile prepare the prawns by cutting along their back. Place into a bowl with the remaining 1 tsp chili jam and the sugar and stir to combine.
When the rice is soft add the remaining stock and milk, season with salt or fish sauce and quickly bring to the boil. Lastly add the spinach and remove from the heat. The soup should still be fairly wet.
In a fry pan heat some more oil, when hot add the prawns and cook until done.
Spoon soup into serving bowls, top with the prawns and serve. Can be served with Garlic Naan https://recipeyum.com.au/homemade-garlic-naan/