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Spicy Soup Of Grilled Prawns

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Skiz Fernando shows you how to make this simple Thai soup on this installment of Pan Asian.
Ingredients
  Coriander roots 40 Gram (several fresh roots)
  Black peppercorns 24
  Water 6 Cup (96 tbs)
  Jumbo shrimp 1 Pound, shelled, deveined, cut into half lengthwise and then grilled
  Shallots 7 , grilled and sliced
  Garlic 5 Clove (25 gm), roasted and peeled
  Oil 1 Tablespoon
  Lemongrass 1⁄2 Cup (8 tbs), slice
  Dried red chilies 3 Large, roasted and chopped
  Galangal 3 (thin slices)
  Fish sauce 4 Tablespoon (3-4)
  Fresh lime juice 4 Tablespoon (3-4)
  Straw mushroom 1 Cup (16 tbs)
For garnish
  Kaffir lime leaves 2 Tablespoon, finely shredded
  Fresh chili 7 , thinly sliced (red or green)
  Scallion 1 Tablespoon, finely chopped
Directions

GETTING READY
1. Place shallots, and garlic on a baking sheet lined with foil. Drizzle oil on it.
2. Also lay cleaned shrimp shells on baking sheet and pop it in broiler for 10-15 minutes.
3. For spice paste, discard the ends and chop cilantro roots, saving the leaves for garnish.
4. In mortar and pestle, put chopped coriander root and peppercorns. Pound to form paste.
5. Take the baking sheet out of the oven and let the shallots and garlic cool.

MAKING
6. Into a pot, pour water and bring it to a boil. Drop shrimp shells in it.
7. Throw lemon grass, galangal, and chopped red chili.
8. Peel skin and chop roasted garlic and shallots. Drop it into the pot. Give it a good stir and cook for 10 minutes.
9. In another large pot, strain broth and discard the solids from it. Pour the liquid back into the pot.
10. Place the pot on low heat and throw coriander paste, fish sauce, lime juice, mushroom, and shrimps in it. Mix well. Bring it to a boil and cook until the shrimps turn pink.
11. Taste and adjust seasoning of salt.

SERVING
12. In a bowl, ladle soup and serve it hot with kaffir lime leaves, fresh chilies, scallion, and coriander garnish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
3

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