close
Advertisement
Shop Now
Magazine
 

Thai sour seafood soup

This delicious soup makes a perfect first course or light main meal. It is cooked with lime, lemongrass, fresh chilli and curry paste, giving it an unmistakable Thai flavour. You can omit the prawns and use fried tofu and vegetable stock to make a vegetarian version.

Thai sour seafood soup

Ingredients

  • 3 cups (750 ml) salt–reduced fish stock
  • 3 stems lemongrass, white part only, crushed
  • 5 kaffir lime (makrut) leaves
  • 150 g (5 oz) small mushrooms, halved
  • 1½ tablespoons fish sauce
  • 4 long red chillies, seeded and thinly sliced
  • 500 g (1 lb) medium raw prawns (uncooked shrimp), peeled and deveined, tails left intact
  • 4 spring onions (scallions), sliced
  • ½ cup (125 ml) fresh lime juice
  • 2 teaspoons red curry paste
  • 1 tablespoon soft brown sugar
  • 1 cup (30 g) fresh coriander (cilantro) leaves

Preparation

  1. Put the stock and 3 cups (750 ml) water in a large saucepan over high heat.
  2. Add the lemongrass, kaffir lime leaves, mushroom, fish sauce and chilli and bring to the boil.
  3. Boil for 2 minutes.
  4. Add the prawns, spring onions, lime juice, curry paste and sugar to the pan and cook for 2 minutes, or until the prawns just start to turn pink.
  5. When the prawns have cooked, stir through the coriander leaves, then divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 5 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Advertisement