Hot and sour prawn soup
Ingredients
350 g raw medium prawns
1 tablespoon oil
3 stems lemon grass, white part only
3 thin slices fresh galangal
3–5 small fresh red chillies
5 fresh kaffir lime leaves, finely shredded
2 tablespoons fish sauce
1/2 cup (70 g) canned straw mushrooms, drained, or quartered button mushrooms
2 spring onions, sliced
3 tablespoons lime juice
1–2 tablespoons chilli paste, or to taste
fresh coriander leaves, to garnish, optional
Method
Step 1
Peel and devein the prawns, leaving the tail intact and reserving the heads and shells. Heat the oil in a large stockpot or wok and add the prawn heads and shells. Cook for 5 minutes, or until the shells turn bright orange. Bruise 1 stem of the lemon grass with the back of a knife. Add to the pan with the galangal and 2 litres water Bring to the boil, then reduce the heat and simmer for 20 minutes. Strain the stock and return to the pan. Discard the shells and herbs.
Step 2
Finely slice the chillies and remaining lemon grass. Add to the liquid with the lime leaves, fish sauce, mushrooms and spring onion. Cook gently for 2 minutes.
Step 3
Add the prawns and cook for 3 minutes, or until the prawns are tender. Add the lime juice and chilli paste (adjust to taste with extra lime juice or fish sauce). If desired, garnish with coriander leaves.
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