Recipe: Tom Kha Prawn Soup

Recipe: Tom Kha Prawn Soup
Tom Kha prawn Soup, Chew Pan Asian Cafe

A Chewlecious Tom Kha Prawn Soup

Ingredients:

For the paste

30g pieces of galangal peeled

2 garlic cloves, peeled

1 stalk of lemongrass, bruised

Small bunch of fresh coriander leaves, chopped and roots reserved

1 medium green chili, remove seeds first, then roughly chop

3 fresh kefir lime leaves

2 limes

 

For the soup

100ml coconut milk

1 Tea spoon fish sauce

6 tiger or king prawns, shelled and de-veined

50 grms evoke mushrooms

50 grms shimeji mushrooms

100g noodles regular

1-2 limes juice

Salt to taste

Thai basil leaves or coriander

1 red chili, sliced

Method

  • Blend the paste ingredients in a food processor until smooth and set aside.
  • For the soup, heat the olive oil in a large saucepan and fry the paste in it over a medium heat for 2-3 minutes.
  • Stir in the coconut milk and fish sauce, add the stock and bring to a simmer. Then add the
  • Prawns, mushrooms and noodles and allow them to cook in the broth for 5 minutes or until the prawns have turned pink and opaque and the noodles have cooked.
  • To serve, add the lime juice to the soup and season to taste with salt and pepper. Divide the drained noodles between four bowls and ladle over the soup.
  • Garnish with the Thai basil leaves or coriander leaves and sliced chili. Squeeze over a little more lime juice to taste.

 

This recipe has been contributed by  Executive Chef of Chew Pan Asian Cafe.

By continuing to use the site, you agree to the use of cookies. You can find out more by clicking this link

Close