How to make prawn soup
- 300g fish stock
- 100g prawns, peeled - reserve the shells
- 10g lightly crushed lemongrass
- 10g sliced lemongrass
- 2g coriander stalks
- 100g button mushrooms
- 45ml fish sauce
- 3 shredded lime leaves
- 30ml chilli paste
- 120ml ideal milk
- 45ml lime juice
- 10g lightly crushed bird's eye chilli
- Small bunch of fresh coriander leaves
Boil the stock and add the prawn shells. Add the lightly crushed lemongrass and coriander stalks. Continue to boil for a few minutes and then sieve the liquid.
Bring the stock back up to a boil and add the sliced lemongrass, mushrooms and prawns. Add the fish sauce and shredded lime leaves.
Mix the chilli paste and ideal milk in a bowl before adding to the soup. Finally, add the lime juice and lightly crushed chillies.
Serve the soup in a bowl. Garnish with sprigs of fresh coriander.
TIME: 45 minutes