Hot-and-sour prawn soup
Add lime juice to this soup after it has stopped boiling to keep the taste nice and fresh.
Photo: William Meppem
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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
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.