Spicy Lemongrass Soup with Grilled Prawns |
Serves : 4
Preparation time : 40 minutes
cooking time : 15 minutes
Ingredients :
3 dried red chillies
2 shallots
2 cloves garlic
8 to 12 fresh large prawns (about 300g)
11/2 liters chicken stock or 3 chicken stock cubes in 11/2 liters boiling water
3 stalks lemongrass, thick bottom part only, tough outer layers discarded, thinly sliced
4 thin slices galangal root
3 kaffir lime leaves, sliced
2 teaspoons crushed coriander roots and stems
4 tablespoons fish sauce
2 tablespoons tamarind juice
2 teaspoons sugar
2 sprigs coriander leaves, to serve |
Method :
- In a wok for frying-pan, dry-fry the dried chillies over low heat until dark and fragrant. When cool, remove stems and deseed. Set aside.
- In the same wok or pan, dry-fry the shallots and garlic over low heat for 3 to 5 minutes until soft and blistered. When cool, slice the shallots and garlic. Set aside.
- Grill the prawns on a charcoal or pan grill over medium heat until pink on both sides. This should take about 3 to 5 minutes. Transfer to a plate and set aside.
- Heat the chicken stock in a stockpot over high heat and bring to a boil. Reduce heat to medium and add the lemongrass, galangal root, lime leaves, roasted dried chillies, coriander roots, roasted shallots and garlic. Simmer uncovered for about 5 minutes, stirring constantly, then add the grilled prawns and stir in the fish sauce, tamarind juice and sugar. Mix well and remove from heat.
- Serve hot, garnished with coriander leaves.
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