Thai Shrimp Soup is a traditional Thai recipe for a classic soup of shrimp (prawns) in a chilli and mushroom stock flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic Thai version of: Thai Shrimp Soup.
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Ingredients:
3 Bird's eye Chillies
1½l Chicken Stock
3 tbsp Fresh coriander leaves, chopped
2 tsp galangal (fresh or dried)
1 Garlic Clove, crushed
6 Kaffir lime leaves
2 tsp lemongrass
6 thin slices of limes
3 tbsp Lime Juice
generous handful of sliced mushrooms (wild are best, but any will do)
1 tbsp Nam Pla (Fish Sauce)
400g whole king prawns
Method:
If using dried galangal add just enough boiling water to cover then allow to soften for 10–15 minutes then mash together.
Finely chop the bird's eye chillies and prepare by covering with boiling water and allowing to sit for 15 minutes.
Peel & de-vein the shrimp (but keep the heads and shells for stock). Now to make the soup stock by placing the chicken stock, lemongrass, lime leaves, garlic, galangal and the reserved shrimp heads and shells in a saucepan. Bring to a boil then simmer for 15 minutes. Strain and discard the solids at the end of this time, leaving a wonderfully aromatic stock.
Add the lime juice, fish sauce, birds eye chillies and mushrooms. Bring to an easy boil. Throw in the shrimp and cook for 2 minutes until firm & opaque.
Garnish with lime & coriander and serve with coconut rice.
