A recipe from Diana Henry- you can replace the prawns with cooked chicken or salmon if you like, and add noodles to the soup at the same time as the prawns for a more substantial soup.
Ingredients
- ½ tbsp groundnut oil
- 1 small onion finely sliced
- 1 litre water or fish vegetable or light chicken stock
- 2 tbsp fish sauce
- 2 garlic cloves very finely sliced
- 2 cm piece of ginger grated
- 225 g green leaves chopped (a mixture of spinach and cavolo nero is good)
- 150 g raw tiger prawns
- Good squeeze of lime juice optional
Servings:
Instructions
- Heat the oil in a saucepan and gently cook the onion until the rawness has disappeared (the onion doesn’t have to be completely soft, though, and it shouldn’t be coloured).
- Add the water or stock and the fish sauce, turn up the heat and boil vigorously for 3 minutes. Add the garlic and ginger and cook for another 3 minutes. Add the greens – if you’re using cavolo nero you should simmer it for 7 minutes; if it’s spinach, it only takes 3 minutes.
- Drop the prawns in and allow them to cook. They are ready when they turn pink. Leave the soup to sit for 5 minutes to allow the flavours to meld.
- Add water if the soup is too strong, or more fish sauce or a squeeze of lime.
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