This fragrant broth is the most famous of Thai soups. Lemongrass and kaffir lime leaves are its main flavours, with a kick of bird’s eye chilli.
Ingredients
- 25g tamarind pulp
- 1 tsp sunflower oil
- 1 tsp palm sugar
- 2 garlic cloves, finely sliced
- 1 litre fish stock
- 2 lemongrass stalks, outer layer discarded and finely sliced
- 5cm piece galangal, sliced
- 2 fresh or dried kaffir lime leaves
- 1 red bird’s eye chilli, sliced
- 250g raw king prawns, peeled, deveined with tail shells left on
- Juice of ½ lime
- 2 tbsp Thai fish sauce (nam pla)
- 1 spring onion, sliced
- Handful fresh coriander leaves
Method
- 1. Put the tamarind pulp into a bowl and pour over 125ml hot water. Set aside for 10 minutes. Heat the oil in a large saucepan and add the palm sugar and garlic. Stir-fry for 1 minute.
- 2. Pour in the stock and bring to the boil. Reduce the heat to a simmer. Strain the tamarind liquid into the pan and add the lemongrass, galangal, lime leaves and chilli. Simmer for 15 minutes.
- 3. Add the prawns and simmer for 2-3 minutes, until pink and cooked through. Stir in the lime juice, fish sauce, spring onion and coriander. Serve straightaway.
Nutritional info
Per serving: 85kcals, 1.5g fat (0.2g saturated), 12.9g protein, 5.1g carbs, 3.9g sugar, 2.1g salt
Chef's tip
To freeze: Freeze at the end of step 2 for up to 2 months. Thaw and complete the recipe to serve.