Thai Prawn Soup by brianjwood

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Thai Prawn Soup
Submitted by brianjwood on October 30, 2002 at 7:06 am

DESCRIPTION
Thai Prawn Soup

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Thai Prawn Soup with Lemon Grass
This recipe is taken from the Heart Foundation's Deliciously Healthy
Cookbook
Serves 6
Preparation time:20 minutes
Cooking time: 20 minutes

You need:
500g large green prawns
3 stalks lemon grass
1 litre reduced salt fish stock
2cm piece ginger, peeled and cut into fine strips
2 kaffir lime leaves
1/2 small pineapple, peeled and cored
1 tablespoon fish sauce
1 tablespoon lime juice
6 spring onions, thinly sliced on the diagonal
1/2 cup fresh coriander leaves
pepper to taste
Method:
1 Peel and devein the prawns, leaving the tails intact. Reserve the shells and discard the veins. Halve the lemon grass stalks and squash the bases with the flat side of a knife.
2 Place the prawn shells in a medium pot with the stock and bring slowly to the boil. Reduce the heat and simmer gently for 10 minutes. Strain, return to the pot and add the lemon grass, ginger and lime leaves and return to simmering point.
3 Cut the pineapple into thin pieces and add to the stock along with the prawns and simmer just until the prawns turn pink and tender (a few minutes, depending on their size). Add the fish sauce, lime juice, spring onions and coriander.
4 Remove the lemon grass and lime leaves, season with pepper and serve immediately.

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