Hot and sour prawn soup

Name: Hot and sour prawn soup
Prep time: 10 h
Cook time: 20 min
Total time: 10 h 20 min
Yield: Serves 4
Cuisine: Thai recipes
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

Portion size: Serves 4
Ready in 30 minutes
Difficulty: easy

Dairy-free

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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.

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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

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Method

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.
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.
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.
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