Hot and sour prawn soup

Name: Hot and sour prawn soup
Cuisine: French
Ingredients: 75 g/3 oz straw mushrooms; juice of 2 limes; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); vegetable oil, for frying; chopped fresh coriander leaves, to garnish; 1 cm /½ inch piece fresh root ginger, peeled and finely sliced; 2 litres/3½ pints chicken stock; 350 g/12 oz large, raw tiger prawns, shelled (reserve the heads and shells) and deveined; 3 fresh lemon grass stalks: 1 stalk crushed, 2 stalks finely sliced; 5 kaffir lime leaves, sliced, or zest of 1 lime; 2 spring onions, trimmed and finely sliced; 6 bird’s eye chillies, bruised; 5 kaffir lime leaves, sliced, or zest of 1 lime; 350 g/12 oz large, raw tiger prawns, shelled (reserve the heads and shells) and deveined; 350 g/12 oz large, raw tiger prawns, shelled (reserve the heads and shells) and deveined

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

This soup is probably one of the most well-known and loved dishes in Thailand.

Ingredients

350 g/12 oz large, raw tiger prawns, shelled (reserve the heads and shells) and deveined

Europe
Asia
Italy
France
Thailand
Starter
Soup
Gluten-free

Method

Heat some oil in a deep pan and fry the prawn heads and shells for about 5 minutes until they change colour.
Add the crushed lemon grass stalk together with the ginger and stock to the pan and bring to the boil, then reduce the heat and simmer, uncovered, for 20 minutes.
Strain the stock into another pan, discarding the prawn heads and shells, ginger and