Hot and sour prawn soup
This is a beautiful soup enjoyed during any Winter evening or during Dinner or anytime of the day by soup lovers. Elegant, creamy texture imparted by coconut milk, the soup is aromatic with the flavors of lemon grass, galangal, kaffir lime leaves. The tartness is due to the addition of rice vinegar and spiciness due to the addition of fiery and red bird eye chilies.
25 Feb 2021
Ingredients
| Bulbs of lemon grass | 2 piece/s |
| Seafood stock(prepared by boiling head of shrimps in water) | 2 cup/s |
| Thai bird eye chilies | 3 piece/s |
| Kaffir lime leaves torn by hand | 2 piece/s |
| Grated galangal | 1 teaspoon/s (tsp) |
| Grated ginger | 1 tablespoon/s (tbsp) |
| Medium garlic chopped fine | 2 piece/s |
| Rice vinegar | 1 tablespoon/s (tbsp) |
| Lime juice | 1 dash |
| Mushrooms halved | 1 cup/s |
| Basil leaves | 1 handful |
Method
- Extract the soft core of the lemon grass by peeling the hard part and slicing the core.
- coarsely ground the lemon grass with grated galangal, ginger, bird eye chilies and garlic in mortar and pestle
- Heat the stock in medium heat.
- Add the mixture
- Add balsamic vinegar
- Add chopped green chilies
- Add kaffir lime leaves
- Add salt to taste
- Add mushroom and chopped tomatoes
- cook till tender
- Add the prawns followed by coconut milk
- Simmer for 15 to 20 secons till prawns are transparent
- Drizzle lime juice and serve hot
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