Creamy Thai curry soup with Gouda cheese and prawns

Method

• Peel and finely chop the onion.
• Remove the stem and chop the shiitake mushrooms into four pieces.
• Heat the olive oil in a frying pan and fry the onion with the red curry paste for around 1 minute.
• Add the shiitake mushrooms and fry for 2 minutes.
• Add the chicken stock.
• Then add the coconut milk and simmer for 15 minutes.
• Add the prawns and ERU Cheese Spread Gouda and bring to the boil, stirring continuously.
• Season the soup with salt and pepper.
• Finely chop the coriander and add half to the soup.
• Serve the soup and garnish with the rest of the coriander.