Thai Soup with King Prawns
Ingredients
- Ingredients
- 1 Galangal (or ginger root)
- 2 scallions
- 1 sprig Lemongrass
- 4 Coriander (with green)
- 3 Red chili peppers
- 4 Tomatoes
- 4 Thai shallots
- 100 grams Yardlong Beans (or green beans)
- 100 grams small button Mushroom
- 600 grams King prawn (peeled and deveined, except for the tail segment)
- 1 l Vegetable broth
- 1 tsp Red Curry paste
- 4 Kaffir lime leaves
- 2 Tbsps Fish sauce
- 2 Tbsps Lime juice
- Lime wedge (for serving)
Preparation steps
Peel the galangal root and cut into thin slices. Rinse the scallions and lemongrass and cut diagonally into thin slices. Rinse the coriander root, remove the leaves and chop the roots. Rinse the chile peppers and slice thinly. Cut the tomatoes into wedges. Peel and slice the Thai shallots. Cut the beans into bite-sized pieces. Wipe the mushrooms with a damp cloth and cut into quarters.
Bring the vegetable broth to a boil and mix in the curry paste, sliced galangal, lemongrass, scallions, coriander root and kaffir lime leaves. Simmer for about 5 minutes. Add the chile peppers, tomatoes, Thai shallots, beans, mushrooms and prawns to the pot. Let simmer for about 8 minutes, until the prawns are cooked through. Stir in the fish sauce and lime juice.
Ladle into bowls, garnish with the coriander leaves and serve wth lime wedges.
