Ropical Delight Soup with Prawns: A Thai-Inspired Recipe

Author: Olivia Anderson

Ingredients:

200g shallots, roughly chopped

150g cherry tomatoes, halved

20g red bell pepper, thinly sliced

15g ginger, peeled and minced

2 stalks of lemongrass, bruised

270g whole raw prawns, peeled and deveined

1 vegetable stock cube

120g shiitake mushrooms, sliced

8 kaffir lime leaves

5 tsp soy sauce

5 tsp lime juice

70ml coconut milk

1 tbsp sweet chili sauce (optional)

Small handful of basil leaves, roughly chopped (optional)

Instructions:

STEP 1:

In a large saucepan over high heat, pour 1.3 liters of water. Add the shallots, cherry tomatoes, red bell pepper, ginger, lemongrass, and prawn heads. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 minutes until the liquid has reduced. 

STEP 2:

Carefully strain the hot broth into a large heatproof bowl or jug, discarding the prawn heads. Return the strained vegetable and herb mixture to the saucepan and pour in the broth. Stir in the shiitake mushrooms and kaffir lime leaves, then cook for 3 minutes until the mushrooms are tender.

STEP 3:

Add 1 tablespoon of brown sugar, soy sauce, lime juice, coconut milk, and prawns. Bring to a boil and cook until the prawns are cooked through, approximately 1-2 minutes. Remove from the heat. Take out the lemongrass stalks and stir in the sweet chili sauce if desired. Garnish with basil leaves, if desired, and serve.