Thai Prawn Soup from the Maldives

By Hester

Ingredients

• 200 g (7 oz) Prawns (shrimps)
• 800 ml (3 1/3 cups) Chicken Stock (or prawn stock)
• 2 sticks Lemongrass (a beautiful plant that is easy to grow, give it a try!)
• 3-4 Fresh red chilli
• 100 g (3.5 ounces) Straw mushroom (canned is ok)
• 100 g (3.5 ounces) punnet Cherry tomatoes
• 3 cloves Garlic
• 1 knob (approximately 1 T) ginger (or galangal)
• 2-4 Limes (juiced)
• 1-2 T Fish sauce (nam pla) – to taste
• 1/2 bunch (1/4 cup) fresh Coriander (cilantro)
• 200 ml (3/4 cup) Coconut cream (or evaporated milk)
• 6 Kaffir lime leaves

Details

Adapted from allrecipes.com

Preparation

Step 1

Slice the chili. Slice the ginger, garlic, lemongrass thickly

Pound the kaffir lime leaves a bit (do try to get them, they are wonderful).

Add to simmering stock and infuse at a low simmer for 15-20 minutes.

Halve the mushrooms and add to soup with whole cherry tomatoes and prawns. Cook only just until the prawns are done. Add coconut cream, season with fish sauce, lime juice.

Serve with a bit of reserved chilli and coriander. Eat around the large chunks of lemongrass, ginger, and garlic in the soup. Simply leave them in the bowl as the Thai people do.



Read more: Thai Prawn Soup Recipe Straight From The Maldives http://caloriecount.about.com/thai-prawn-soup-recipe-straight-maldives-b608701#ixzz2bVvreNdj