A simplified version to cook the Thai coconut prawns soup.
12 , peeled and deveined
Lemon grass stalks
3 , thinly sliced
3 Clove (15 gm), sliced
4 , shredded
Ground mixed pepper seeds
Extra virgin olive oil
Tiger prawn shells
1 Large, sliced
# Peel and devein the prawns. Set aside the shells for the stock.
# Heat a medium sized pot, add the extra virgin oil and saute the onions until soft.
# Add the prawn€™ shells and stir until good roasted. Pour in the water, add the salt, adjust to a medium heat and simmer for 30 minutes skimming off if needed.
# Strain the stock into a bowl and bring back to heat the same pot.
# Add the extra virgin olive oil and saute the ginger, lemon grass and kaffir leaves until fragrant. Add the garlic and stir until nicely golden brown.
# Once spices are done, add the coconut milk, water, lime juice, shrimp stock and simmer for 10 minutes over medium-low heat.
# After 10 minutes, add the prawns and simmer until cooked.
# Add the ground pepper and serve garnishing with fresh coriander leaves or green onion.
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For all those who are always on a look out for a comforting and filling recipe but at the same time less messy, this video prawns soup series is a must watch. The chef has divided the video in 2 parts – In this part she provides ingredient details and step by step instructions on how to prepare a perfect prawn soup combined with fish sauce and coconut milk. Watch part 2 for the complete recipe. Seems like an unusual combination of flavors but is simple to put together.