Summary

Ingredients

• 250 g prawn (s), raw with shell
• 1 tablespoon oil (peanut or soybean oil)
• 200 ml water, hot, approx.
• 500 ml coconut milk
• 2 ½ cm galangal, sliced
• 1 ½ cm ginger, finely chopped
• 1 stalk lemongrass
• 2 chilli pepper (s), long red Thai, cut lengthways into fine strips
• 1 teaspoon curry paste, red, more
• 1 ½ tablespoon fish sauce, approx.
• 2 tablespoon lime juice
• 1 pinch (s) sugar
• 1 pinch (s) black pepper from the mill

For the set:

• Coriander green
• Spring onion (s), cut into rings
• Chilli pepper (s), cut into strips
• 0.5 ½ lime (s), sliced

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Instructions

1. Peel the prawns, leave the tail end on. Halve the shrimp lengthways to the end of the tail (this creates butterflies during cooking) and remove the intestines. Cut the lower end of the lemongrass into fine rings, tap the upper end lightly and cut into coarse pieces.
2. Wash the shrimp shells well, drain them and roast them vigorously in the hot oil in a large pan or wok until they are fragrant. Top up with the water, add the coarse pieces of lemongrass and simmer gently for 20 minutes. Filter everything through a sieve. This works very well with a coffee filter in a tall coffee pot.
3. Bring the prawn stock with half of the coconut milk to the boil, stir in the galangal, the chilli strips, the lemongrass rings, the ginger and the red curry paste, simmer for about 5 minutes. Add the rest of the coconut milk and bring to the boil again.
4. Season the soup with fish sauce, lime juice, sugar and a tiny pinch of pepper. Add the prawns and let them steep for about 2 minutes. Season again to taste.
5. Put the soup in bowls and garnish with a lime wedge, chilli strips, spring onions and coriander. Serve immediately.