Hot and Sour Tiger Prawn Soup Recipe
With a rolling pin or meat mallet, flatten 2 stalks of lemon grass and put in a pan with 1.2 litres (2pt) chicken stock, 3 to 4tsp Thai red curry paste, 2 finely chopped shallots and a 4cm (1½in) piece of peeled and finely chopped root ginger. Bring to the boil.
Add 225g (8oz) sliced shiitake mushrooms (or canned straw mushrooms, halved) and simmer gently for 8 to 10 minutes.
Stir into the soup 24 shelled tiger prawns, 2tsp light muscovado sugar and 4tsp fish sauce (nam pla) and simmer for 3 minutes until the prawns are cooked.
Add the juice of 2 lemons and season to taste. Ladle the soup into bowls, scatter over 2 thinly sliced spring onions, 2 thinly sliced red chillies and a handful of fresh coriander leaves, then serve.
Video: Thai Shrimp Soup Recipe
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