Prawn and lemon grass soup

Name: Prawn and lemon grass soup
Cuisine: Italian
Ingredients: 2 red shallots, peeled; 3 medium, dried red chillies; 4 thin slices peeled fresh root ginger; 3 kaffir lime leaves, chopped, or ½ tablespoon lime zest; 3 kaffir lime leaves, chopped, or ½ tablespoon lime zest; 1 fresh coriander root, chopped; 2 garlic cloves, peeled; 10 raw tiger prawns, shelled and deveined; 1.5 litres/2½ pints chicken stock; 3 fresh lemon grass stalks (use only the bottom of the stalk), thinly sliced; 2 teaspoons Demerara or palm sugar; chopped fresh coriander leaves, to garnish; 4 tablespoons Thai fish sauce (nam pla); 4 tablespoons Thai fish sauce (nam pla); 2 tablespoons Tamarind Juice; 2 teaspoons Demerara or palm sugar

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

3 medium, dried red chillies
2 red shallots, peeled
2 garlic cloves, peeled

Asia
Europe
Thailand
France
Italy
Soup
Starter
Gluten-free

Method

Dry-fry the dried chillies in a wok or heavy-based frying pan over a low heat until dark and giving off their fragrance. Remove from the pan and, when cool, remove the stems and deseed them.
In the same pan, dry-fry the shallots and garlic over a low heat until soft and blistered. Remove from the pan and, when cool, slice finely. Set aside.
Dry-fry the p