Thai Red Curry Coconut, Jasmine Rice And Prawn Soup

1 tbs coconut oil 3 cloves garlic, finely chopped 1½ tbs 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 1 litre vegetable or fish stock 2 x 400ml can coconut milk 1 cup Spekko Jasmine Long Grain White Rice 1 tbs fish sauce 1½ cups button mushrooms 1 cup sugar snap peas, sliced horizontally 500g-600g jumbo prawns, peeled and deveined lime juice to taste

- 

To serve:

fresh coriander or Thai basil lime wedges

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.

Add the aromatics and vegetables: