Ingredients for Thai Spicy Prawn Soup:
- 1 litre fish or shellfish stock
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 2 cloves garlic, crushed
- 45 g fresh galangal, peeled and finely sliced
- 2 stalks lemongrass, trimmed and finely sliced
- 3-4 fresh red chilli padi. left whole
- 225 g cherry tomatoes
- 4 kaffir lime leaves, lightly crushed with your fingers
- 20 medium prawns, shelled and deviened
- sea salt to taste
- small bunch of fresh coriander (roughly chopped) or basil leaves (shredded)
- Bring stock to the boil in a deep pot. Stir in fish sauce, tamarind paste, garlic, galangal, lemongrass, chillies and kaffir lime leaves.
- Reduce heat and simmer for about 30 minutes to flavour stock.
- Add prawns and simmer for 2-3 minutes until cooked.
- Season soup with sea salt to taste and stir in half the basil or coriander leaves.
- Ladle soup into bowls and garnish with remaining basil or coriander leaves.