Hot and Sour Thai Prawn Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I haven't made this yet. But you can make the stock ahead, so I like the idea of this. Sounds like a good starter for a dinner party, or a nice lunch just for me. Ingredients:
2 lbs uncooked large shrimp (shrimp) |
1 tablespoon peanut oil |
3 garlic cloves, chopped |
2 small red chilies, sliced |
2 stalks fresh lemongrass, sliced |
6 fresh kaffir lime leaves, roughly chopped |
8 cups water |
1/3 cup lemon juice |
2 teaspoons brown sugar |
2 tablespoons fish sauce |
2 sprigs fresh coriander, roots |
1/4 cup fresh coriander leaves, chopped |
2 shallots, chopped |
Directions:
1. Shell and devein the prawns if you need to. Reserve the shells.
2. Heat oil over medium heat in a pan, add prawn shells, garlic and chilies, cook stirring, about 5 minutes or until the shells are red and the mixture is fragrant.
3. Add lemongrass, lime leaves, water, juice, sugar, sauce and coriander roots and simmer, covered for 30 minutes.
4. Strain the stock.
5. Place the strained stock, prawns, coriander leaves and shallots into a clean pan, and simmer, covered for about 3 minutes until the prawns are tender.
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