Thai style prawn hot and sour soup
( SERVES 6 )
This Thai style soup takes a little preparation but well worth the effort.
|6 cups||Chicken stock|
|350 g||Pork belly, thinly sliced|
|1||Red chilli, roughly chopped|
|4||Kaffir lime leaves|
|4 stalks||Lemongrass, crushed with the back of your knife to release flavour|
|12 slices||Galangal, (10 grams)|
|4||Coriander root, roughly chopped|
|3||Shallots, thinly sliced|
|200 g||Oyster mushrooms, (remove the stalks then pull apart into bite size)|
|1 Tbsp||Tamarind paste|
|4 Tbsp||Lime juice|
|2 Tbsp||Fish sauce|
|1 small bunch||Chopped coriander, to serve|
- Remove the skin from the pork belly, leaving as much fat as possible. Thinly slice the pork belly and add to a large saucepan. Add 6 cups of chicken stock along with the chilli, kaffir lime leaves, lemongrass, galangal, coriander roots & shallots. Bring to the boil and simmer for 2 hours or until the belly is tender.
- Ensure to have 6 cups of stock when the pork belly is cooked by adding extra water.
- Next add the oyster mushrooms, lime juice, fish sauce and more chilli if desired.
- Simmer for three minutes then add the prawn cutlets and simmer for a further 3 minutes or until prawn cutlets are cooked through. Remove the lemongrass stalks and discard.
- Finally add the coriander and serve.
See Simon's other Thai style recipe