Prawn, chilli and lime soup
- March 2020
- Serves 4 as part of a meal
- Hands-on time 30 min
No two chillies or limes are created equal, so frequent tasting is an important part of making this soup. It needs to be hot, tart, salty and bright. Serve as a simple starter or light lunch with rice noodles if you like.
- 0.5g (0.2g saturated)
- 2.2g (1.5g sugars)
- 8-10 bird’s eye chillies, chopped
- 4-5 large garlic cloves, peeled
- 500ml good quality chicken stock
- 200g large sustainable king prawns, peeled, preferably tail on
- 4-5 tbsp lime juice
- 4-5 tbsp nam pla (fish sauce)
- Handful freshly chopped coriander to garnish
You’ll also need…
- Pestle and mortar
- Pound the chillies and garlic in a pestle and mortar to a fine paste (you can use a small food processor or Nutribullet to do this, if you like).
- Bring the stock to a simmer in a medium saucepan. Add the chilli and garlic paste, then bring back to the boil. Simmer for 1-2 minutes, then add the prawns and bring back to the boil for 2-3 minutes until the prawns are pink and just cooked.
- Remove the pan from the heat, then add the lime juice and fish sauce. Taste and add more of each as needed. Divide among bowls and garnish with fresh coriander to serve.
To get the most juice from your limes, roll them on a hard work surface before you squeeze them. This encourages the limes to release more juice. Always add lime juice off the heat to prevent bitterness and cloudiness in the finished dish.
Thai soup should be served in small individual bowls alongside the rice, stir-fries, curries and any other dishes shared with the other diners.
In Thai cuisine, soup forms an integral part of the main meal rather than being a starter, and it performs one of two purposes: to provide a neutral foil to the other dishes, cooling and resetting an over-stimulated palate.
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