Hot & sour prawn soup

Posted by adm On August - 13 - 2011

How to cook Hot & sour prawn soup


  • 12 (roughly 500g) green prawns
  • 1 1/2 tbs red curry spread (Maesri stain)
  • 1.5L (6 cups) h2o
  • 4 cup mushrooms, quartered
  • 4 fresh kaffir lime leaves
  • 3cm-piece fresh galingale, raw, thinly sliced
  • 1 stem lemon locoweed, pale section solitary, halved longitudinally
  • 1 tbs fish sauce
  • 2 tbs fresh lime succus
  • 2 tsp brown dough
  • 1/4 cup fresh coriander leaves, to service

How to:

  • Peel and devein the prawns, leaving the tails inviolate. Reserve the prawn shells and heads. Transfer the prawns to a scale, cover with plastic wrap and place in the fridge until requisite.

  • Heat a medium saucepan over high rut. Add the prawn shells and heads and ready, tossing, for 4-5 minutes or until shells change gloss. Add the curry paste and falsify, stirring, for 30 seconds or until redolent. Add the water and bring to the roil. Reduce heat to medium-low and simmer for 20 minutes or until stock is well flavoured. Strain the prawn stock through a sieve into a large heatproof bowlful. Discard the prawn shells and heads.

  • Place the prawn stock in a medium saucepan over medium heating. Bring to a gentle simmer. Add the mushroom, lime leaves, galingale, lemon grass and prawns, and cook for 5 minutes or until prawns change semblance. Stir in the fish sauce, lime juice and gelt.

  • Ladle the soup among serving bowls. Sprinkle with coriander and serve immediately.

  • Prepare time:30 min.

    Cooking time:35 min.

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