Prawn, ginger and coconut vermicelli soup - Thai inspiration

I quite knew it wouldn't be easy to conciliate children, dinosaurs, work, a passion an obsession for cooking and eating, a healthy and balanced dietary, and a cooking blog. Well I never claimed I would post fabulous recipes everyday, anyway. But what I did not expect was that No.2 would start teething and having poor poor or quasi non-existent nights, the same week I would finally start my blog!
Consequence: As usually, when I am under stress or tired, I compensate with food - Catch 22!
Tonight, I thus chose a rich and comforting, but so easy, Thai-inspired prawn vermicelli soup, a tiny bit spicy (or more just as you like!)

Ingredients (6 servings)

- 36 raw prawns, peeled (tail on)* 

- 300g rice vermicelli (dry)

- 350g of mixed veggies including: strips of red capsicum, broccoli, thin strips of carrots, chopped spinach, chopped green beans*

- 10g chinese black mushroom (dry, also found as dried fungus)

- 165 ml coconut cream

- 1.5 L chicken stock* 

- 40g fresh ginger, crushed

- 1 or 2 tsp red curry paste (to your taste)