This is a classic Thai seafood soup and is probably the most popular and well known soup from Thailand.
ingredients
serves 4 - 6
1 pound large shrimps
4 cups chicken stock
3 lemon grass stalks
10 kaffir lime leaves, torn in half
1/2 pound can straw mushrooms, drained
3 tbsp fish sauce
1/4 cup lime juice
2 tbsp chopped scallions
1 tbsp cilantro leaves
4 fresh chillies, seeded and chopped
salt and black pepper
method
1. Shell and devein the shrimps and set aside. Rinse the prawn shells, place them in a large saucepan with the stock and bring to the boil.
2. Bruise the lemon grass stalks with the blunt edge of a chopping knife and add them to the stock together with half the lime leaves. Simmer gently for 5 - 6 minutes, until the stalks change colour and the stock is fragrant.
3. Strain the stock, return to the saucepan and reheat. Add the mushrooms and shrimps, then cook until the shrimps turn pink. Stir in the fish sauce, lime juice, scallions, cilantro, chillies and the rest of the lime leaves. Taste the soup and adjust the seasoning - it should be sour, salty, spicy and hot.
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