Hot and Sour Soup
Serves 4
350g whole raw prawns
1 tbsp veg oil
1 lemon grass stalk, roughly chopped
2 kaffir lime leaves, shredded
1 green chilli, deseeded and chopped
1.2 litres chicken or fish stock
1 lime
1 tbsp Thai fish sauce
1 red bird eye chilli, deseeded and thinly sliced
1 spring onion, thinly sliced
salt and pepper
1 tbsp finely chopped coriander
Peel prawns, reserve shells, devein, cover and chill
Heat oil in large pan and cook shells for a few minutes until they turn pink. Add lemon grass, lime leaves, green chilli,and stock. Grate rind from lime and add to pan, bring to boil, lower heat and simmer covered for 20 mins.
Strain liquid and pour back into pan. Sqeeze juice from lime and add to pan with fish sauce and season with salt and pepper.
Return to boil, lower heat and add prawns. Cook 3-4 mins. Add chilli and spring onion. Serve sprinkled with coriander.
