- 4 cups of Asian chicken stock
- 2 lemongrass stalks, bruised to release aroma
- 3 galangal, peeled and cut into thick slices
- 3 kaffir lime leaves, stalks removed
- 2 Tablespoons fish sauce
- Juice of 1 lime
- 1 Tablespoon Nam Prik Pao (recipe below)
- 1 cup of mushrooms (e.g. straw, oyster or shittake), sliced
- 6 large prawns, peeled and de-veined
- Fresh chilli (to taste), crushed or chopped
- Fresh coriander
- Quarter cup of vegetable oil
- 3 garlic cloves, finely chopped
- 1 large shallot, finely chopped
- Dried red chillis, 50% de-seeded and finely chopped
- 1 teaspoon shrimp paste
- 2 Tablespoon fish sauce
- 2 Tablespoon palm sugar
- 2 Tablespoon tamarind paste (optional)
- Quarter cup of water
- Pour stock in large pot, add lemongrass, galangal and kaffir lime leaves, and boil for 5mins until fragrant.
- Reduce heat to simmer, and stir in fish sauce, lime juice, mushrooms and Nam Prik Pao. Simmer for another 5mins, then add prawns.
- When prawns turn pink, remove from heat and ladle soup into bowls. Garnish with chilli and coriander on top before serving.
- The prawns can be substituted for chicken, fish or any other seafood. If you want a milder soup, you can omit the Nam Prik Pao and chilli, or add some coconut milk to the soup. Serve with steamed rice or plain rice noodles for a complete meal.
- Heat half the oil in pan on medium-high, add garlic, shallots and fry until golden brown. Remove from heat and set aside.
- Heat dry pan and roast chillis until fragrant and crispy. Remove from heat and grind chillis, garlic and shallots into a paste.
- Heat remaining oil in pan on low heat, add chilli paste, shrimp paste, fish sauce, sugar and water.
- Stir well and simmer for 15mins until sugar has dissolved and you get a jam-like consistency. Remove from heat and set aside to cool.
Source: Cooking In The Society
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