Ingredients :
- 225g (8 oz) raw prawns
- 2 stalks fresh lemongrass
- 1.2 litres (2 pints) homemade fish or chicken stock
- 1 tablespoon finely chopped fresh ginger
- 1 or 2 fresh red Thai chillies, seeded and finely sliced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground
- 5 pepper or black pepper
- 2 tablespoons fish sauce or light soy sauce
- 2 tablespoons lime juice
- 2 teaspoons chilli bean sauce (optional)
- 2 whole spring onions, finely shredded
fresh coriander
Procedure :
- Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord.
- Wash the prawns in cold water rinse well and pat them dry with kitchen paper.
- Peel the lemongrass to the tender whitish centre and crush with the flat of a knife.
- Then cut into 7.5cm (3 in) pieces. In a large saucepan, bring the stock to a simmer and add the lemongrass.
- Turn the heat to low, cover and cook for 10 minutes.
- Remove the lemongrass with a slotted spoon and discard.
- Then add the ginger, chillies, salt, pepper, fish sauce and limejuice. If you like it spicy, add the chilli bean sauce.
- Simmer for another 3 minutes. Now add the prawns, cover the pot and remove from the heat. Let it sit for 10 minutes.
- Finally, stir in the spring onions and fresh coriander sprigs. Ladle into a large soup tureen or individual bowls and serve immediately.
