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Hot Thai Soup of Oyster Mushrooms and Prawns
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2005
The herbs and aromas of Thailand are very intense indeed. At home I like to accompany this soup with a dish of plain boiled rice: I slightly dip a spoonful of rice into the soup to collect just enough of the wonderful liquid to flavour the rice. This may be not what Thai etiquette requires, but it gives me great satisfaction!
Ingredients
200 g 20 2 tbsp
Method
Trim the oyster mushrooms and cut into small pieces. Shell the prawns, keeping the shells, and set the prawns aside.
Fry the prawn shells in a casserole in the corn oil until crisp, then add a little of the water. With a pestle, crush the shells to release all the juices. Add the rest of the water and the lime leaves, lemongrass, basil and garlic. Bring to the boil, reduce the heat, cov