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Hot and sour prawn soup
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Create a flavorful prawn soup using a symphony of senses.
Ingredients:
  • 12 (about 500g) green prawns
  • 42.00 gm red curry paste
  • 1.5L (6 cups) water
  • 4 cup mushrooms, quartered
  • 4 fresh makrut lime leaves
  • 3cm-piece fresh galangal, peeled, thinly sliced
  • 1 stem lemon grass, pale section only, halved lengthways
  • 24.40 gm fish sauce
  • 42.00 gm fresh lime juice
  • 8.00 gm brown sugar
  • 62.50 ml fresh coriander leaves, to serve
Instructions:
  • Peel and devein the prawns, leaving the tails on. Keep the prawn shells and heads. Refrigerate the prawns on a plate, covered with plastic wrap until needed.
  • - Heat a saucepan over high heat, add prawn shells and heads, cook until color changes, around 4-5 minutes. - Stir in curry paste, cook until aromatic, about 30 seconds. - Pour in water, bring to a boil. - Simmer on medium-low for 20 minutes until well flavored. - Strain prawn stock through a sieve into a heatproof bowl, discard shells and heads.
  • In a medium saucepan, gently simmer the prawn stock over medium heat. Add mushrooms, lime leaves, galangal, lemongrass, and prawns. Cook for 5 minutes until prawns change color. Stir in fish sauce, lime juice, and sugar.
  • Serve the soup in individual bowls, garnish with fresh coriander, and enjoy promptly.

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