# 1 Instant Prawn Hot and Sour Soup
1. Throw the lemongrass, lime leaves, ground ginger, garlic powder, sugar, dried mushrooms, chillies and stock cube into the spice grinder attachment of a Multipro Compact Food Processor. Blend to a fine powder.
2. Use the thin slicing disc to slice the mushrooms and spring onions. Peel the carrot and the radish. Grate them using the coarse grating disc on a Compact Food Processor.
3. Divide all of the veg, the prawns and coconut milk between 2 bowls. Spoon 1 tbsp of the powder into each bowl and toss everything together. Save any remaining powder for even quicker soups in the future.
4. Heat the water to a boil in a kettle and pour it over the veg and prawns to fill the bowls. Stir and serve with a sprig of coriander.
# 2 Vegan Coconut and Tofu Soup
1. Peel the galangal and shallots, remove the stalks from the chillies and roughly chop the lemongrass. Dump them all into the Chopper attachment for the Triblade System and blitz up. Put a medium saucepan over a medium heat and scoop in the coconut oil. Add the blitzed mixture and fry for 5 minutes before adding the sugar. Fry for another few minutes then add the coconut milk, stock and lime leaves. Simmer for 10 minutes and add the roughly torn coriander to the pan. Use a Triblade hand blender to blend into a smooth soup.
2. Peel the red onion and cut it into wedges. Cut the tomatoes into wedges the same way. Cut the mushrooms in half and the tofu into 2cm squares. Add the tofu, mushrooms, onion wedges and tomatoes and simmer for a final 5 minutes.
3. Season with the juice of the lime and the soy sauce. Taste for balance of flavours and adjust with more lime or soy sauce if necessary. Garnish with a little extra coriander if you want.
#3 Ultimate Hot and Sour Prawn Soup
1. Remove the heads from the prawns and peel them. Cut down the back of the prawns to butterfly, removing any visible black line. Put the prawn flesh aside in the fridge for later. Heat a large saucepan over a high heat and add the oil. Throw in all of the heads and the shells and fry for a few minutes, then pour in the water, bring to a simmer and turn the heat right down. Cook gently for 45 minutes. Strain the prawn stock and discard the heads and shells. Let the stock cool and store in the fridge until needed, or use immediately.
2. Peel the garlic and shallot and roughly chop. Roughly cut the chillies. Place these into the spice grinder attachment for a Compact Food Processor with the remaining ingredients for the paste, including the oil. Blitz to a smooth paste and set aside until needed.
3. Thinly slice the galangal, bash the lemongrass and cut the chillies in half crosswise. Add them to a medium saucepan with the prawn stock. Put it over a medium heat and heat to a simmer.
4. Simmer the soup for 5 minutes then add the oyster mushrooms. Bring back to a simmer then add the prawns and tomatoes. Heat again then take the saucepan off the heat as soon as it reaches a simmer. Add the fish sauce, sugar and about 2 tbsp of the chilli paste (freeze the rest to be used again in ice cube trays or similar) then squeeze in the limes.
5. Garnish with some coriander leaves and serve immediately.