← Nouns Cooking · Thai

Ingredients

• 400 g whole raw prawns, shell on
• 1 l water (or half chicken stock)
• 2 lemongrass stalks, cut into 4 cm pieces and bruised
• 4 cm piece Galangal, thinly sliced
• 5 Makrut (kaffir) lime leaves, torn
• 3 Bird's eye chilli, bruised
• 150 g oyster or straw mushrooms, torn or halved
• 100 g Cherry tomatoes, halved
• ½ Onion, cut into wedges (optional)
• 3 tbsp Fish sauce
• 1 tsp Sugar
• 1½ tbsp Thai roasted chilli paste (nam prik pao)
• 4 tbsp lime juice
• 75 ml evaporated milk, for the creamy version (optional)
• 1 handful Coriander (cilantro), chopped

Method

1. Peel and devein the prawns, keeping the heads and shells. Simmer the shells in the water for 10 min, pressing the heads to release their flavour, then strain into a clean pan.
2. Bring the broth back to a simmer and add the lemongrass, galangal, lime leaves and chillies. Simmer for 5 min to infuse.
3. Add the mushrooms, tomatoes and onion and cook for 2–3 minutes.
4. Add the prawns and simmer for 1–2 minutes, just until pink and curled. Turn off the heat.
5. Stir in the fish sauce, sugar and chilli paste, then the lime juice (adding it off the heat keeps it fresh). For the creamy version, stir in the evaporated milk now. Taste: it should be boldly sour, salty and hot.
6. Ladle into bowls and scatter with coriander. The lemongrass, galangal and lime leaves are for flavour, not for eating.

Tips

• Nam prik pao (Thai roasted chilli paste) usually contains shrimp; it adds sweetness, colour and depth.
• Contains shellfish. Peeled prawns plus chicken stock make a quicker, milder broth.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Rachel Cooks Thai Marion's Kitchen