Hot and Sour Prawn Soup
Over a year ago
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Ingredients
- 1 kg (2.2lb) Medium uncooked prawns
- 1 TBSP Vegetable oil
- 8 Slices fresh or bottled galangal or fresh ginger
- 8 Kaffir lime leaves
- 2 Stalks fresh lemon grass, bruised, or
- 1 TSP Dried lemon grass, soaked in hot water until soft
- 2 Fresh red chilles, halved and seeded
- 2 litres (3½ pt) Water
- 3 TBSPS Fresh coriander (cilantro) leaves
- 1 Fresh red chilli, chopped
- 2 TBSPS Lime juice
- Shredded kaffir lime leaf
Accompaniment
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Method
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1
1) Shell prawns and devein. Reserve heads and shells. Heat oil in a large saucepan over a high heat, add prawns heads and shells and cook, stirring, for 5 minutes or until shells change colour. Stir in galangal or ginger, lime leaves, lemon grass, halved chillies and water, cover and bring to simmering. Simmer, stirring occasionally, for 15 minutes.
2) Strain liquid into a clean saucepan and discards solids. Add prawns and cook for 2 minutes. Stir in coriander (cilantro), chopped chilli and lime juice and cook for 1 minutes or until prawns are tender.
3)Ladle soup into bowls and garnish with shredded lime leaves.
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