Thai spicy prawn soup

Thai spicy prawn soup

Packed with lemongrass, galangal, kaffir lime leaves, chilli, basil and tamarind, this popular soup conjures up the flavours of Southeast Asian cooking. Traditionally served with jasmine rice, it also suffices as a delicious meal on its own.

For the marinade

1 litre fish or shellfish stock

2 tbsp fish sauce

1 tbsp tamarind paste

2 cloves garlic, crushed

45 g fresh galangal, peeled and finely sliced

2 stalks lemongrass, trimmed and finely sliced

3-4 fresh red chillies, left whole

4 kaffir lime leaves, lightly crushed with your fingers

20 medium prawns, shelled and deveined 

sea salt lo taste

small bunch Thai basil leaves, shredded

Bring stock to the boil in a deep pot. Stir in fish sauce, tamarind paste, garlic, galangal, lemongrass, chillies and kaffir lime leaves. Reduce heat and simmer for about 30 minutes to flavour stock.

Add prawns and simmer for 2-3 minutes until cooked through. Season soup with salt to taste and stir in half the basil. Ladle soup into bowls and garnish with remaining basil.

Thanks: www.ghilliebasan.com