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Clear Vegetable Soup with Prawns
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Serves : 4
Preparation time : 15 minutes
cooking time : 10 minutes
Ingredients :
1/2 teaspoon dried shrimp paste, roasted
1cm galangal root
1 shallot 1/2 teaspoon black peppercorns
11/2 liters chicken stock or 3 chicken stock cubes in 11/2 liters boiling water
2 tablespoons grated pumpkin or carrot
60g baby corn
20 fresh or canned straw or button mushrooms
2 iceberg lettuce leaves
12 fresh medium prawns, peeled and deveined
2 tablespoons fish sauce
1 teaspoon sugar
2 sprigs Thai basil leaves, to serve
Method :
Grind the shrimp paste, galangal root, shallot and black peppercorns in a blender to a smooth paste.
Bring the chicken stock to a boil in a stockpot. Stir in the spice paste and mix well. Add the pumpkin, baby corn, mushrooms and lettuce. Simmer over medium heat until the vegetables are cooked. Then add the prawns, fish sauce and sugar. Mix well. When the prawns turn pink, remove from heat and stir in the basil leaves.
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