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Hot-and-sour prawn soup

Neil Perry
Neil Perry

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Hot-and-sour prawn soup.
Hot-and-sour prawn soup.William Meppem

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

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Ingredients

  • 3 tbsp chilli paste

  • 4 makrut 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

  1. 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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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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