Hot and Sour Prawn Soup
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From the cookbook:
World Kitchen - Thailand
http://www.amazon.com/World-Kitchen-Thailand-Lulu-Grimes/dp/1741965233
My version...
350g (12oz) raw prawns (shrimp)
1 Tbsp oil
3 lemongrass stalks, white part only, bruised
3 think slices galangal (ginger)
2 litres (70fl oz/8 cups) chicken stock or water
4 bird’s eye chillies, stems removed, bruised
5 makrut (kaffir) lime leaves, torn
2 Tbsp fish sauce
2 spring onions, sliced
3 Tbsp lime juice
Cilantro (coriander) for garnish
Add one stalk of lemon grass to the chicken stock or water with the galangal and shrimp tails. Bring to a boil, then reduce heat and simmer for 20 mins. Strain the stock and discard shells and flavourings.
Thinly slice the remaining lemongrass and add it to the liquid with the chillies, lime leaves fish sauce and spring onions. Cook for 2 mins.
Add the shrimp and cook for 3 minutes or until shrimp are firm and pink.
Take off the heat and add lime juice. Taste, then adjust the seasoning
with extra lime juice or fish sauce is necessary. Garnish with cilantro
leaves.