FRAGRANT PRAWN SOUP
- 3 cups/750 ml/1 1/4 pt fish stock
- 1 tablespoon chopped fresh lemon grass or 1 teaspoon dried lemon grass.
- 1/2 teaspoon finely grated lemon rind
- 2 tablespoons Thai fish sauce
- 250 g/8 oz button mushrooms,sliced
- 500 g/1 lb large uncooked prawns, shelled and deveined
- 1/3 cup/90 ml/3 fl oz cream
- 125 g/4 oz bean sprouts
- 2 spring onions, cut into 2 cm/3/4 in lengths
- 1 teaspoon chili paste
- 1/3 cup/ 90 ml/3fl oz lemon juice
- 3 tablespoons chopped fresh coriander
- Freshly ground black pepper
METHOD:
- Place stock in a large saucepan and bring to the boil. Stir in lemon grass, lemon rind, fish sauce, mushrooms and prawns; cook for 3-4 minutes or until prawns change color.
- Reduce heat to low, stir in cream and cook for 2-3 minutes or until heated through.
- Remove pan from heat, add bean sprouts, spring onions, chili paste, lemon juice, coriander and black pepper to taste. Serve immediately.
Remember:
When making the stock for this soup, include the shells of the prawns to give a more intense flavor. Chicken stock can be used in place of the fish stock if you wish.
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