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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Here is part 2 of coconut prawns soup video series. Here the lady chef continues with the soup making procedure and also provides some quick garnishing tips, to serve the dish in most classic manner. Clear explanation of instructions could have helped understand the whole recipe better.