A simple broth from ” Taste” by Sybil Kapoor. Use a good chicken stock- home made or a fresh ready made stock.
Ingredients
- 500 g whole raw prawns
- 2 tbsps sunflower oil
- 2 cloves garlic roughly chopped
- 2 shallots roughly chopped
- 1 litre good chicken stock
- 4 stalks lemongrass cut to 2.5cm
- 4 lime leaves
- 3 strips finely pared lime peel cut into thin strips
- 2 green chillies finely sliced
- 12 canned straw mushrooms drained and halved, or fresh shitake mushrooms, ripped into chunks
- 55 g spring greens cleaned and roughly sliced
- 1/2 tbsp fish sauce Nam pla
- 2 limes juiced
- 1 red chilli finely sliced (optional)
- 2 tbsps coriander leaves washed
Servings:
Instructions
- Peel the prawns, keeping the heads and shells. Clean the prawns by running a knife down the length of their backs and removing their thin digestive cord. Wash, pat dry and chill.
- Heat the oil in a large saucepan over a medium-high heat. Add the garlic, shallot and prawn heads and shells, then stir-fry briskly until they turn pink.
- Add the chicken stock, lemongrass, lime leaves, lime peel and green chillies. Bring to the boil, cover and simmer for 20 minutes, before straining into a clean saucepan.
- Bring the stock to the boil, add the peeled prawns, mushrooms and spring greens. Simmer for 2-3 minutes or until the prawns are pink, then reduce the heat and mix in the fish sauce and lime juice.
- Immediately transfer to soup bowls, sprinkle with the red chillies and coriander leaves and serve.
Share this Recipe
Powered byWP Ultimate Recipe