The legendary hot and sour soup of Thailand is full of aromatics and delicious flavour.
How long will it take?
What’s the serving size?
What do I need?
2 red chilli
7 centimetre piece of galangal
2 tbsp vegetable oil
12 green prawns, deveined and heads removed
3 ½ cups vegetable stock
2 stalks lemongrass
2 kaffir lime leaves
1 large tomato, diced
Fish sauce, to taste
½ tsp brown sugar
6 birdseye chillies, whole
Juice of 1 lime
Coriander leaves, chopped to serve
How do I make it?
Chop the red chilli, shallots and galangal roughly and use a mortar and pestle or an electric blender to grind to a paste.
Heat oil in a large saucepan over medium-high heat and add spice paste. Cook, stirring until it is aromatic. Add prawns to the saucepan and stir so that they are coated with the paste. Cook for 1 minute, then add vegetable stock, increase heat and bring to a boil.
Trim lemongrass stalks leaving only the white portion. Use the side of a knife to bruise them and release their oil. Tear the lime leaves to remove the midvein. Add lemongrass and lime leaves to the saucepan.
Add diced tomato, fish sauce and brown sugar and reduce heat to low. Simmer for 8 minutes, then add whole chillies, taste and add additional fish sauce if needed.
Add half the lime juice, taste and add remaining juice if desired.
Remove lemongrass and lime leaves before serving into bowls garnished with chopped coriander.