A classic Thai soup from Nigel Slater.
Ingredients
- 16 large raw prawns
- 400 g small shallots
- 4 tbsps groundnut oil
- 3 lemongrass stalks
- 50 g ginger
- 1.5 litres water
- 150 g carrots
- 150 g sugar snap peas
- a handful coriander
- 1 tbsp fish sauce
Servings:
Instructions
- Peel the prawns, setting the shells to one side. Return the prawns to the fridge. Peel half the shallots then roughly chop them. Warm half the oil in a deep pan then add the shallots and fry them until they are soft and pale gold.
- Split the stalks of lemongrass lengthways, discarding the tough, outer leaves, then bash them hard with a heavy weight, such as a rolling pin, to splinter them. Add the shattered stalks to the shallots.
- Peel the ginger, cut it into coins about as thick as a £2 piece, and add them to the shallots. Continue cooking over a low heat.Add the reserved prawn shells to the pot. Pour the water into the pan and bring to the boil. Lower the heat, then leave to simmer for 30 minutes.
- Peel the remaining shallots, cut them in half, then open into individual layers. Peel the carrots, cut into thin slices then into short matchsticks. Warm the remaining groundnut oil in a large pan, then cook the shallots until golden.
- Cut the sugar snap peas into thin strips. Add the reserved prawns and cook them for 3 minutes on each side. Strain the broth through a sieve into the shallots and prawns.
- Add the carrots and sugar snaps and season with the fish sauce, then cook for a minute or two before tearing the coriander leaves and adding them to the soup. Serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe