Thai Prawn Soup, Hot – Sour
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g shrimp (s), medium-sized
- 1 tablespoon oil
- 0.5 liter ½ water
- 1 clove garlic, finely chopped
- 0.75 teaspoon ¾ salt
- 3 kaffir lime leaves
- 4 chilli pepper (s), red
- 1 stalk lemongrass, only the thick part
- 1 tablespoon coriander, fresh, finely chopped
- 2 spring onions, finely chopped
- 1 chilli pepper (s), red, finely chopped
- 6 teaspoons fish sauce
- 2 tablespoon lime juice
Print Recipe
Pin Recipe Instructions
- Peel and clean the prawns. Store heads and bowls. Heat the oil vigorously and add the shrimp shells and heads. Fry on the highest setting until they turn pink. Add the water, garlic, salt, lime leaves, chili peppers and lemongrass. Bring to the boil, then turn the heat down and let simmer for 15 minutes without the lid. Strain the brew into a saucepan through a sieve lined with kitchen paper. Add the prawns and bring to the boil until the prawns turn pink. Remove from heat, add coriander, spring onions, chopped chilli pepper, fish sauce and lime juice and stir.
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