Name: Hot and sour prawn soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 500g raw shrimps (prawns); 1 Tbsp oil; 2 Litre water; 2 Tbsp Thai red curry paste; 2 Tbsp concentrated tamarind sauce; 2 tsp turmeric powder; 1 tsp chopped red chilli (optional); 8 kaffir leaves; 2 Tbsp fish sauce; 2 Tbsp fresh lime juice; 2 tsp palm (or brown) sugar; Chopped coriander leaves, to serve

Hot and sour prawn soup

11 Feb 2017

by Dinna

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Background

The famous Thai hot & sour shrimp soup (Tom Yum Goong) is also popular in the neighbouring countries. This hot and sour prawn soup is an interesting, intense version using tamarind and turmeric too. The original recipe had fresh chilli in it (on top of the red curry paste), which made the soup too spicy for me - so I suggest leaving it out if you don't like the heat!

Ingredients

500g raw shrimps (prawns)
1 Tbsp oil
2 Litre water
2 Tbsp Thai red curry paste
2 Tbsp concentrated tamarind sauce
2 tsp turmeric powder
1 tsp chopped red chilli (optional)
8 kaffir leaves
2 Tbsp fish sauce
2 Tbsp fresh lime juice
2 tsp palm (or brown) sugar
Chopped coriander leaves, to serve

Instructions

First make a stock. Clean the shrimps and put the heads and shell in a large saucepan. (Set the cleaned shrimp aside) .Add the oil to the pan and gently sauté the shells for about 8 minutes. Add 250 ml water and the curry paste. Bring to the boil, boil for 5 minutes, then turn the heat, add the remaining water and cook gently for 20 minutes. Sieve the broth and discard the shells.
Return the stock to the pan add the spices (kaffir leaves, tamarind, chilli, turmeric) and cook for 2 minutes.
Add the prawns and cook for 5 minutes, then stir in the sugar, lime juice and fish sauce.
Serve the soup with coriander leaves scattered on top.

https://cooktogether.com/?recipe=hot-sour-prawn-soup

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