Thai Inspired Prawn Soup
150g raw prawns
1 pint prawn stock
2 cloves garlic
1 blade of lemon grass
1 teaspoon sugar
1 tablespoon Thai fish sauce
50g baby corn
1 carrot, cut into fancy shapes (if you like!)
1/2 can straw muchrooms, drined (about 100g)
4 spring onions, trimmed and sliced finely
25g baby spinach leaves
1 tablespoon nam prik pow paste (Thai black chilli paste )
salt & pepper to taste
small handful fresh coriander leaves
Use the prawn shells to make 1 pint Prawn Stock.
Add to the stock the garlic, lemon grass, fish sauce, sugar. Season with salt & pepper and leave to simmer for 10 minutes to infuse the flavours. (take it easy on the salt, as the nam prik pow to be added later also contains salt).
Add the mushrooms, baby corn and raw prawns and cook for 5 minutes. Stir in the nam prik pow, spring onions coriander and baby spinach and remove from the heat.
Ready to serve.
Nutrition Data
Calories (kcal) 332.5
Carbohydrate (g) 18.9
Protein (g) 45.6
Fat (g) 10.2
Fibre (g) 4.3
You can buy Nam Prik Pow ready made, but I make my own.
Nam Prik Pow
4 tablespoons sunflower oi
6 cloves garlic
3 or 4 shallots (about 100g)
large handful Thai dried red chilli peppers (about 100g)
4 teaspoons organic unrefined sugar
1 teaspoon salt
2 tablespoons Thai fish sauce
Chop garlic fine (you need about 3 tablespoons).
Chop shallots fine (again, you need about 3 tablespoons).
Coarsely chop chilis.
Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce.
This makes about 15 tablespoons of sauce. It keeps well in a jar in the fridge.
Nutrition Data per serving
Calories (kcal) 45.0
Carbohydrate (g) 2.1
Protein (g) 0.5
Fat (g) 3.9
Fibre (g) 0.2
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