Thai sour prawn soup
(1)
30 minutes
Capsaicin, which makes chillies hot, is an antioxidant; it may protect the DNA from carcinogens. It may also help kill the bacteria that cause most stomach ulcers.
Janet Mitchell
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Ingredients
Serves: 4
- 6 cups fish stock or water
- 3 stalks lemon grass, tender white part only, crushed and cut into 2cm slices
- 5 kaffir lime leaves
- 150g small mushrooms, halved
- 2 tablespoons Thai fish sauce
- 4–6 fresh red chillies, seeded and sliced
- 8 large or 16 medium green prawns (about 500g), cleaned and deveined, with tails left attached
- 4 spring onions, sliced
- 1/2 cup lime juice
- 2 teaspoons Thai red curry paste
- 1 tablespoon brown sugar
- 1 cup coriander leaves
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Bring the stock to the boil in a large saucepan and add the lemon grass, lime leaves, mushrooms, fish sauce and chillies. Boil for 2 minutes.
- Add the prawns, spring onions, lime juice, curry paste and sugar to the saucepan and cook for 2 minutes or until the prawns turn pink. Add the coriander just before serving.
Did you know?
Chillies are a leading source of vitamin C. They're not usually eaten in large quantities – but the more, the healthier. * Red chillies contain more than ten times the beta-carotene of green chillies. * Capsaicin acts as an anticoagulant and thus may help prevent heart attacks.
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