Hot and sour prawn soup
On February - 24 - 2012
Ingredients:
- 1/2 bunch coriander
- 6 cups (1.5 litres) fish strain
- 6 kaffir lime leaves
- 2 stalks lemongrass, white part but, thinly sliced
- 3cm piece ginger or galingale, raw, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 500g green king prawns, raw, deveined, leaving tails inviolate
- 1/3 cup (80ml) lime succus
- 2 tbs fish sauce
- 100g enoki mushrooms, cut
- 1 long fresh red chilly, sown, thinly sliced (see tip)
- 1 cup (55g) beansprouts
- 2 green onions, cut, thinly sliced longwise
How to:
Remove roots from the coriander and reserve the leaves. Wash roots and finely hack. Place coriander roots, fish strain, half the lime leaves, lemongrass, ginger and garlic in a saucepan over high rut. Bring to the moil. Reduce heat to low and simmer for 15 minutes to develop the flavours.
Lag, finely shred the remaining lime leaves and set divagation. Add the prawns, lime succus, fish sauce and mushrooms to the soup and cook for 2-3 minutes or until prawns change colour and roll. Remove from hotness.
Ladle soup among serving bowls. Top with reserved coriander leaves, chilly, beansprouts, green onion and shredded lime leaves. Serve immediately.
Include chilly seeds for a spicier soup.