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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

Tags:

Source: Low Fat No Fat Asian Cooking
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