Curried Prawn Soup

Name: Curried Prawn Soup
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 teaspoon shrimp paste; 1 teaspoon salt; 1 tablespoon coarsely chopped fresh coriander; 450 g (1 lb) raw prawns; 1.2 litres (2 pints) homemade fish or chicken stock or store-bought fresh stock; 2 tablespoons fish sauce or light soy sauce; 3 stalks fresh lemongrass; 4 dried chillies; 2 teaspoons sugar; 3 tablespoons finely shredded fresh galangal root or ginger; 2 fresh kaffir lime leaves or 2 teaspoons lime zest; 4 shallots, chopped; 4 garlic cloves, crushed; 1 teaspoon roasted cumin seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Prawns have a relatively robust and distinctive taste and can therefore stand up well against an assertive sauce or, in this case, curry. The aromas of this soup excite the appetite immediately; the taste comforts the palate and brings joy to the soul. This soup will become a standard item in your home menu.

Ingredients

450 g (1 lb) raw prawns
1 teaspoon salt

Asia
Thailand
Spicy
South East Asia
Soup

Method

Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water with the salt, then rinse well and pat dry with kitchen paper.

Peel the lemongrass stalks to the tender whitish centre and crush with flat of a knife. Cut into 7.5 cm

Ingredients

Method

Photos