Thai Style Prawn Soup

Thai Style prawn soup is my go to dish when I'm feeling a bit stodgy, like when you've eaten masses of pasta for days and you feel sluggish and tired by it all.

It might not 'officially' be soup season yet but there is something about Thai soups which are light, tasty and refreshing.  The chilli and lime gives you such zing and energy.  This is a dish to have in the evening after a heavy few days; feel good about life and go to bed feeling happy and healthy.

If you often happen to have home made unsalted fish or chicken stock, I would use that in preference to the water, however, I don't often do so.  Never use stock cubes, they'd be too salty.

Thai Style Prawn Soup - Serves 1

Ingredients

250ml Water

1 tsp ginger

1 tsp tamarind paste (optional but adds another layer of flavour)

1/2 tsp chopped lemongrass

1/2 chilli, deseeded and sliced

1 tsp sugar

1 clove garlic

8 Raw prawns

Baby pak choi and mange touts (or vegetables of your choosing)

1 tbsp fish sauce

1/2 lime (juice and a slither of zest)

Fresh coriander (cilantro)

Method

Bring the water to a boil and add the ginger, tamarind, lemongrass, half of the chilli, the garlic, finely sliced and lime zest and return to the boil.  Add the sugar followed by the prawns.

Simmer for 2 minutes then add the vegetables and simmer until the prawns are cooked but the vegetables are crunchy.

Finish the soup by adding fish sauce (a tbsp or more to taste), lime juice and further slices of chilli and fresh coriander (cilantro) to taste.

Devour, ensuring your halo is intact.

Linked to recipe of the week.