Hot and sour soup of king prawns

Hot and sour soup of king prawns

By
From
New Thai Food
Serves
6
Photographer
Jeremy Simons

This is a soup to cure you of any ailment while enjoying the true flavours of Thai cuisine at the same time.

Ingredients

Quantity Ingredient
750ml Chicken stock
or 750ml vegetable stock
3 kaffir lime leaves
1 lemongrass stem, bruised
4 red bird’s eye chillies
5 slices fresh galangal
60ml fish sauce
1 tablespoon Chilli jam, plus extra to serve
2 teaspoons oyster sauce
4 red asian shallots, halved
2 coriander roots, scraped and cleaned
6 oyster mushrooms, cut into bite-sized pieces
12 raw king prawns, shelled, deveined and butterflied, leaving the tail intact
1 tomato, cut into bite-sized pieces
1 lime, juiced
1 bunch flat-leaf coriander, leaves picked and finely shredded
coriander leaves, to garnish

Method

  1. Bring the chicken or vegetable stock to the boil in a large saucepan over a medium–high heat.
  2. Add the lime leaves, lemongrass, chillies, galangal, fish sauce, 1 tablespoon chilli jam, oyster sauce, shallots and coriander roots. Reduce the heat and simmer for 2–3 minutes to infuse the flavours. Check the seasoning – it should be hot, sour and salty.
  3. Add the mushrooms, prawns and tomato. Simmer for a further 3 minutes.
  4. Put the lime juice and flat-leaf coriander in a serving bowl or individual soup bowls and pour over the hot soup.
  5. Garnish with the coriander leaves and serve with extra chilli jam on the side.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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