I know many of you have been waiting for this wonderful Thai, spicy Prawn Soup. It is my no.1. favourite soup, and I hope, soon to be one of yours, too. Apart from Prawns, you can add whatever seafood you like - a little fish, perhaps a little squid, shellfish etc.
Servings: 2 to 4 people.
Preparation Time: about 20 - 25 minutes
For the Soup:
- 2-4 cups x Rice (for accompaniment), to be cooked in the Rice Cooker
- 200 gms x Medium-sized Prawns - peeled and de-veined
- 100 gms x Mushrooms - Shitake, and/or Enoki Mushrooms
- 1 stick x Lemongrass
- 3 cloves x Garlic
- 2-3 x large Tomatoes
- 5 x Kaffir Lime leaves
- 2 tbsps x Mae Pranom Brand - Thai Chili Paste
- 1 tbsp x Sugar
- 1 tspn x Salt
- 2 tbsps x Fish Sauce
- 1 cup x Evaporated Milk
- 3 tbsps x Lemon Juice
- 3 cups x Water
- 3 small x Onions
Slice the Lemon Grass thinly, or pound it slightly in a mortar and pestle, if desired. Slice the Garlic, Tomatoes, Onions and tear the Kaffir Lime leaves into smaller pieces. This helps release the natural oils, therefore, the flavour.
Put these into the 3 cups of water in a medium cooking pot. Bring to the boil and simmer for about five minutes. The aromas of the Lemon Grass will tell you it's time to add the Prawns, Mushrooms, Tom Yum (Chilli) Paste, Fish Sauce, Lemon Juice and Milk. The Salt and Sugar are used as a balance of Flavour. Test by taste.
Once the Prawns are cooked, the soup is ready for serving, either just as a soup, or with the rice accompaniment.