John Myers
Ingredients for 4 servings:
- 2 chili peppers (Thai), red
- 5 kaffir lime leaves
- ½ lemon(s), grated peel
- 2 stalks of lemongrass
- 3 cm ginger root
- 700 ml water, cold
- 1 cube of stock
- 500 ml water, hot
- 2 handfuls of coriander leaves
- 1 bunch of spring onions
- 1 tsp coriander powder
- 1 tbsp sugar
- 2 tbsp soy sauce
- 3 tbsp fish sauce
- 1 can coconut milk
- 1 can straw mushrooms
- 16 shrimp(s), shell on, uncooked, deveined
Instructions
Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes
spicy coconut shrimp Thai soup
Thinly slice the chilies and crush them in a mortar with the kaffir lime leaves and the zest of half a lemon. Crush the lemongrass stalks with the back of a knife and cut them into thirds. Thinly slice the ginger. Place them in a saucepan with 700 ml of water and bring to a boil. Simmer uncovered over very low heat for about one hour. Dissolve the stock cube in 500 ml of water and add it. Add the curry paste, mushrooms, fish sauce, soy sauce, coriander powder, and coconut milk, and season with sugar. Reduce until the soup has a sufficiently intense flavor. Cook the prawns in the soup for 5 minutes and serve garnished with fresh chopped coriander and sliced spring onions.
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