Wednesday, 2 July 2008
Tom Yum Prawn Soup
"Thai food is often a contrast of sweet, sour and salty flavors."
Spicy Prawn Salad (vegetable, meat)
Thai Ice Tea (other)
Pad Thai (grain, meat, fat)
Baked Custard (meat/protein, fat)
Hot and Sour Stir Fried Vegetables with Rice (vegetable, grain, fat)
Thai Lemon Grass Soup
175-225g (6-8 oz) raw large prawns
2 teaspoons vegetable oil
625 ml (20 fl oz/2 ½ cups) light fish stock
2 thick stalks lemon grass, finely chopped
3 tablespoons lime juice
1 tablespoon fish sauce
3 kaffir lime leaves, chopped
½ fresh red chilli, seeded and thinly sliced
½ fresh green chilli, seeded and thinly sliced
½ teaspoon crushed palm sugar
coriander leaves, to garnish
Peel prawns and remove dark veins running down their backs; reserve prawns.
In wok, heat oil, add prawn shells and fry, stirring occasionally, until they change color. Stir in stock, bring to a boil and simmer for 20 minutes. Strain stock and return to wok; discard shells. Add lemon grass, lime juice, fish sauce, lime leaves, chillies and sugar. Simmer for 2 minutes.
Add prawns and cook just below simmering point for 2-3 minutes until prawns are cooked. Serve in warmed bowls garnished with coriander.