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)
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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