HOT & SOUR PRAWN SOUP

Sweet, sour, spicy, this Hot & Sour Prawn Soup has it all! Perfectly cooked prawns in a creamy broth seasoned with traditional Thai flavors of lemongrass, galangal, and kaffir lime.

INGREDIENTS:

½ cup water or broth 
1 stalk lemongrass, cut diagonally into 1” pieces 
2 pieces galangal (can be found at most International markets or substitute ginger root)
1 kaffir lime leaf, torn in half (fresh leaves can be found at most International markets or substitute about 1 tsp of lime zest)
3-5 chilies, crushed 
1 tomato, quartered
1 oz mushrooms, sliced 
2 shallots, halved 
1 tsp sugar 
2 tbsp fish sauce (substitute soy sauce for vegetarian) 
1-2 tsp Thai chili paste 
3 ½ oz prawns (substitute oyster mushrooms or tofu for vegetarian version) 
½ cup coconut milk or evaporated milk 
1 tbsp lime juice 
1 tsp chopped cilantro 
1 tsp chopped spring onion 
1 tsp chopped sawtooth coriander (can substitute extra cilantro if unable to find this)

Tools 
Cutting board 
Chef's knife
Large pot 

DIRECTIONS:

1. Bring the ½ cup of water to a boil in a large pot. Add the lemongrass, galangal, kaffir lime leaf, and chilies. Boil for 5 minutes. 
2. Stir in the tomatoes, mushrooms, and shallots. Season with the sugar, fish sauce, and chili paste. Return to a boil. 
3. Add the prawns and coconut milk and boil for a few seconds, until the prawns are cooked through. 
4. Remove from heat and stir in the lime juice. 
5. Ladle into bowls and garnish with the chopped cilantro, spring onion, and sawtooth coriander.