Korean King Prawn Broth recipe.

I recently bought some Taeyang Cho Gold paste (Gochujang or Hot Pepper Paste), from my local Chinese Supermarket (Janson Hong), I had seen it used on TV a few times, but had no idea what I was going to do with it? Nigella has used it in a few recipes in her 'Kitchen' cookbook, but I wanted to try something new, from scratch. 
So I grabbed some quality king prawns, and decided to make a broth/soup. And this delightful dish is what I came up with. So easy too!
It has a Thai vibe to it, but the paste makes it fiery, sweet and kinda smokey.

Serves two or 4 as a starter.
Ingredients

• tablespoon of peanut oil, or vegetable oil.
• 400ml coconut milk
• 200ml chicken stock, or fish stock
• 1 small onion, quartered.
• 2 garlic cloves, crushed
• 2cm sq piece of ginger, crushed
• 2 fat lemongrass stalks, bashed with a rolling pin to split them.
• 3 Kaffir lime leafs
• Half a pepper chopped, red, green or yellow, your choice.
• 2-3 tablespoons Taeyang Cho paste. (hot pepper paste).
• 1 tablespoon palm sugar, can substitute it for normal sugar.
• 1-2 tablespoons of fish sauce, to taste.
• 200g cooked king prawns.
• rind of 1 lime
• juice of half a lime.
• tablespoon of fresh chopped coriander.

1. In a food processor blend the onion, garlic and ginger with a little water, until it forms a thin paste.
2. Heat the peanut oil over a medium heat, in a saucepan that is large enough to take all the ingredients. Add the onion/garlic/ginger paste, and cook until soft but not browned.
3. Add the Taeyang Cho Gold paste, stir and cook for a further minute.
4. Add the coconut milk, chicken stock, lemongrass, Kaffir lime leafs and bring to the boil.
5. Add the pepper, and reduce heat to low, simmer for 15-20 minutes.
6. Pour in the fish sauce, palm sugar and lemon rind. Simmer for 2-3 minutes until sugar is absorbed.
7. Throw in the prawns, cook for 3 minutes or until warmed through, add the lime juice and coriander, taste and alter seasoning to taste. Serve immediately in large bowls.