Instructions

1. 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.
2. Return the stock to the pan add the spices (kaffir leaves, tamarind, chilli, turmeric) and cook for 2 minutes.
3. Add the prawns and cook for 5 minutes, then stir in the sugar, lime juice and fish sauce.
4. Serve the soup with coriander leaves scattered on top.