Inspired by authentic Thai flavours, this hot sour prawn soup is a lovely nourishing clear broth with seafood and big bold flavours.
- 16 green prawns, peeled, deveined, tails on (heads reserved)
- 8 cups salt-reduced chicken stock
- 1 stick lemongrass, cut into 3 sections, bruised
- 200 g grape tomatoes
- 4 kaffir lime leaves, torn
- 1 long red chilli, sliced
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 tsps gula melaka (palm sugar)
- Snow-pea shoots, finely shredded carrot, to serve
In a large saucepan, combine prawn heads, stock and lemongrass. Bring to boil on high. Reduce heat to low and simmer 10 mins. Strain liquid into a large bowl, discarding solids. Return drained stock to same pan.
Stir in tomatoes, kaffir lime leaves and chilli. Simmer 4 to 5 mins.
Add prawns to stock. Simmer, 1 to 2 mins, until prawns change colour. Remove from heat. Stir in sauces, juice and gula melaka to taste. Serve topped with snow-pea shoots and carrot.