Thai Soup

2015-03-17
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  • Cook Time : 0m
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Vital Statistics

Preparation Time

10 minutes

Cooking Time

30 minutes

Serves

2 as a main or 4 as a starter

Ingredients

  • 2 tbsp deSIAM Red Thai Curry Paste
  • 2 tsp Tamarind paste
  • 1 tbsp Fish Sauce
  • 9 prawns
  • 2 shallots
  • 2 stalks fingerroot (optional)
  • 100g seasonal vegetables

Cooking Tip:
If you buy head on prawns, keep the heads to make the stock.

    1. Blanch 3 prawns (peeled, deveined and headless). Set aside.
    2. Combine 2 tbsp deSIAM Red Curry Paste with 2 shallots and 2 stalks fingerroot (optional).
    3. Add blanched prawns. Pound all together to obtain a fine paste.
    4. Add this paste into 500ml of hot boiling water.
    5. Season with 2 tsp tamarind paste, 1 tsp fish sauce and a pinch of salt.
    6. Add 100g seasonal vegetables (blanched cabbage or green beans)
    7. Add 6 raw prawns (peeled, deveined, head on) Simmer until prawns turn pink.

 

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