Hot-and-sour prawn soup

all details

Add lime juice to this soup after it has stopped boiling to keep the taste nice and fresh.

Hot-and-sour prawn soup.
Photo: WILLIAM MEPPEM

Ingredients

3 tbsp chilli paste

4 kaffir lime leaves

2 vine-ripened tomatoes, cut into eight wedges

2 long red chillies, cut in half lengthways and deseeded

4 wild green chillies, bruised

2 stalks lemongrass, tough outer leaves removed, bruised and cut into 4cm lengths

2 slices galangal, bruised

750ml fresh chicken stock

12 green (raw) king prawns, peeled and deveined with tails intact

10 baby green beans, trimmed

3 tbsp fish sauce

1 tbsp grated palm sugar

2 tbsp tamarind water

juice of 1 lime

Method

Place the chilli paste, lime leaves, tomato, red chilli, wild green chilli, lemongrass, galangal and stock in a saucepan over a medium-high heat and bring to the boil.

Add the prawns, green beans, fish sauce and palm sugar. Stir and cook for 1 minute.

Remove from the heat.

Add the tamarind water and lime juice when the liquid has stopped boiling, and adjust the seasoning, if necessary.

Spoon into large bowls to serve.

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  • Main Ingredients - Shellfish
  • Course - Main-course

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