Quickest Asian Prawn Soup Ever - ouch, but it CAN be hot
This recipe has got to be the quickest, easiest Thai style prawn soup I have ever made!
Even a child could make it, it is so easy! The hardest part of this was shelling the prawns, and the rest of the recipe is just adding spices, an carrots.
Beware, however, of red chilli - I used some home grown ones, and the soup was very chilli hot!
Have all your ingredients handy as the cooking is so short that this is almost a necessity.
I believe it to be a Thai style soup as Thai food often has lemongrass and fish sauce in it, as well as lemon juice. These are some of the ingredients I have added, and it worked out very well, and also looked impressive.
This soup uses the shells and heads of the prawns, which later get strained out, and I believe this makes the base of the soup very nice - quite an unusual flavour.
Preparation Time: 20 minutes (mainly shelling prawns)
Cooking Time: 15 minutes
Serves: 2 to 3 people
Ingredients
About 8 - 10 prawns
4 - 5 cups water
Bit of lemongrass (I used prepared as did not have any fresh stalks)
1 small carrot, sliced thinly
About 40 g rice noodles or cellophane
½ lemon or lime juice
½ tbsp fish sauce
2 red chillies - use green if you do not like oomf
1 tbsp coriander, chopped
2 spring onions, for garnish
Instructions
Shell and devein the prawns, keeping the shells and heads.
Put a bit of oil in a saucepan, and add the prawn shells and heads, and cook on a high head for a few minutes.
Add the water and lemon grass, bring it to the boil, and cook on lower for about 10 minutes.
Strain the heads and shells, keeping the soup, and then return the soup to the pan.
Bring it back to the boil, and add the thinly sliced carrot pieces and cook for a minute or two before adding the thin noodles.
Stir this all gently, then add the prawns, lemon juice, fish sauce and chilli.
Cook this for two minutes only, trying not to let the soup boil again at this stage. Do not cook it longer than two minutes or the prawns will be tough, and who likes tough prawns!
Serve in bowls and decorate with the coriander and spring onions.
Delicious, and you need not cook any more tonight as this is a full meal on it's own.
Even a child could make it, it is so easy! The hardest part of this was shelling the prawns, and the rest of the recipe is just adding spices, an carrots.
Beware, however, of red chilli - I used some home grown ones, and the soup was very chilli hot!
Have all your ingredients handy as the cooking is so short that this is almost a necessity.
I believe it to be a Thai style soup as Thai food often has lemongrass and fish sauce in it, as well as lemon juice. These are some of the ingredients I have added, and it worked out very well, and also looked impressive.
This soup uses the shells and heads of the prawns, which later get strained out, and I believe this makes the base of the soup very nice - quite an unusual flavour.
Preparation Time: 20 minutes (mainly shelling prawns)
Cooking Time: 15 minutes
Serves: 2 to 3 people
Ingredients
About 8 - 10 prawns
4 - 5 cups water
Bit of lemongrass (I used prepared as did not have any fresh stalks)
1 small carrot, sliced thinly
About 40 g rice noodles or cellophane
½ lemon or lime juice
½ tbsp fish sauce
2 red chillies - use green if you do not like oomf
1 tbsp coriander, chopped
2 spring onions, for garnish
Instructions
Shell and devein the prawns, keeping the shells and heads.
Put a bit of oil in a saucepan, and add the prawn shells and heads, and cook on a high head for a few minutes.
Add the water and lemon grass, bring it to the boil, and cook on lower for about 10 minutes.
Strain the heads and shells, keeping the soup, and then return the soup to the pan.
Bring it back to the boil, and add the thinly sliced carrot pieces and cook for a minute or two before adding the thin noodles.
Stir this all gently, then add the prawns, lemon juice, fish sauce and chilli.
Cook this for two minutes only, trying not to let the soup boil again at this stage. Do not cook it longer than two minutes or the prawns will be tough, and who likes tough prawns!
Serve in bowls and decorate with the coriander and spring onions.
Delicious, and you need not cook any more tonight as this is a full meal on it's own.
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