Thai sour prawn soup

Thai sour prawn soup


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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

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

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. 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.
  2. 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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