Lemongrass And Prawn Soup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is one of those sweet spicy starters to a great Thai meal - a soup that will tantilize your palette Ingredients:
20 prawns (shrimp), medium size |
4-5 cups water |
3 shallots, finely chopped |
2 stalks lemon grass, lightly pounded, cut into 1 inch long segments |
2 table spoons fish sauce |
2 slices fresh or dried galanga root |
20 small mushroom, halved or whole |
6 kaffir lime leaves |
3 table spoons lime juice |
2-3 chilies |
5 coriander leaves and spring onions |
Directions:
1. Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galangal root. Boil for 3 minutes. Add the prawns and mushrooms, and cook until the prawns turn pink.
2. Add the kaffir lime leaves, lime juice and chilies.Cover and remove from the heat. Sprinkled with coriander leaves and chopped spring onion and serve hot. Makes 4-5 servings.
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