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.
- 2 vine-ripened tomatoes, coarsely chopped
- 20 gm each ginger and galangal, coarsely chopped
- 6 kaffir lime leaves, coarsely torn, plus extra, to serve
- 4 garlic cloves, coarsely chopped
- 4 coriander roots, scrubbed plus leaves, to serve
- 3 red shallots, coarsely chopped
- 4 red birdseye chillies, coarsely chopped, plus extra, sliced, to serve
- 2 lemongrass stalks (white part only), thinly sliced
- 150 gm pineapple, coarsely chopped
- 1.25 litres hot chicken or fish stock (5 cups)
- 100 gm thin dried rice noodles
- 16 medium uncooked prawns, peeled and cleaned
- 100 gm cherry tomatoes, halved
- 90 ml fish sauce, or to taste
- 1 tbsp coconut sugar (see note)
- 1Process 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.
- 2Cover noodles in a large bowl with boiling water and stand until tender (10-15 minutes). Drain and divide among serving bowls.
- 3Add 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.