AT A GLANCE
We've used a food processor for the spice base of this soup, but using a mortar and pestle to pound the ingredients will bring out even more flavour.
|01||Process tomatoes, ginger, galangal, kaffir lime leaves, garlic, coriander roots, shallot, chilli, lemongrass and 100gm pineapple in a food processor to a smooth paste. Transfer to a large saucepan, add stock and bring to the boil over high heat. Reduce heat to medium and simmer until well-flavoured (15-20 minutes). Strain into a clean pan, pressing on solids (discard solids), and return to the simmer.|
|02||Cover noodles in a large bowl with boiling water and stand until tender (10-15 minutes). Drain and divide among serving bowls.|
|03||Add prawns, tomatoes, fish sauce, lime juice, sugar and remaining pineapple to broth, and simmer until prawns are just cooked through and opaque (2-3 minutes). Adjust seasoning if necessary (soup should taste hot, sour, spicy and salty), ladle soup over noodles and serve scattered with extra lime leaves, coriander and chilli.|
Note Coconut sugar is available from select delicatessens and health-food shops. If it's unavailable, use light palm sugar.