Ingredients
- 10 - 12 large peeled Prawns of your choice I've used large tiger prawns
- 2 stalks of lemongrass tough outer layers removed, bashed with the back of a knife or a roliing pin and roughly chopped
- 1 thumb sized piece of galangal cut into 10 to 12 round pieces
- 6 - 8 whole kafir lime leaves bruised and torn
- 2 large tomatoes quartered
- 300 grams of mushrooms of your choice
- 1.5 tbsp Fish Sauce you might need more or less depending on the saltiness of your chilli paste
- 1 tsp sugar
- 3-4 whole limes juiced
- 1 - 2 tbsp roasted chilli paste add a little at a time until you have the perfect heat
- 1-2 whole red Thai/Birdseye chilli bruised and halved
- 1 handfull of sawtooth coriander or regular coriander
- 2-4 tbsp of unsweetened evaporated milk or a little single cream
Servings: large bowls
Units:
Instructions
- Add the lemongrass, galangal, chilli and lime leaves to a saucepan along with the water or stock and bring to the boil.
- Cook for 5 minutes then add the tomatoes, mushrooms, chilli paste, fish sauce and sugar.
- After 3 or so minutes, or until the tomatoes have softened a bit, chuck in the prawns. Once it comes back to the boil, and the prawns have turned pink, turn off the heat. You don't want to overcook them as they will continue to cook in the hot soup. Stir in the milk and take off the heat. Add the coriander and lime juice (never cook lime juice, it turns bitter), and check the seasoning, adding fish sauce, or sugar if you think it needs it.
- Serve with bowls of steamed Jasmine rice.
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