Hot-and-sour prawn soup

Name: Hot-and-sour prawn soup
Cuisine: Australian
Ingredients: 75 ml fish sauce; 85 ml strained lime juice; 1 tablespoon chopped spearmint leaves; 2 litres Fish Stock; 3 teaspoons laksa (Vietnamese mint) leaves; 2 tomatoes, peeled and seeded; 1 large red chilli, finely sliced; 3 kaffir lime leaves, shredded; 30 ml vegetable oil; 1 kg green king prawns; 4 red bird’s-eye chillies; 1 stalk lemongrass, sliced; 2 teaspoons minced galangal; minced zest of 1 kaffir lime; 5 cloves garlic, minced; 2 teaspoons minced ginger; 2 coriander roots, chopped; 3 red shallots, sliced

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A rich, clear broth with refreshing aromatic flavours I have interpreted from the Thai classic tom yam gung.

Ingredients

2 tomatoes, peeled and seeded
3 teaspoons laksa (Vietnamese mint) leaves
3 kaffir lime leaves

Asia
Oceania
Australia
Thailand
Fish course
Pescatarian
Soup
Gluten-free
Spicy
South East Asia
Summer

Method

To make the soup, shell prawns (reserving shells and heads), then remove intestinal tracts. Butterfly prawns open and set aside.
Heat oil in a wide, heavy-based saucepan and fry prawn heads and shells over moderately high heat until a pinkish red. Tip shells and heads onto a plate.
In the same pan, fry aromatics and herbs until fragrant and slightly c