Hot and Sour prawn soup with lemongrass
Ingredients (10 persons)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | Tiger prawns with head |
| 40.00 | g | KNORR Chicken Bouillon Paste |
| 2.00 | l | Water |
| 5.00 | pc | lemongrass stalk |
| 10.00 | g | lime leaves |
| 220.00 | g | Button mushroom in can (Champignons de Paris) |
| 2.00 | pc | Garlic, cloves |
| 1.00 | pc | Ginger, peeled and thinly sliced |
| 250.00 | ml | Lime juice |
| 2.00 | pc | Red chillies |
| 30.00 | ml | ROBERTSONS Exotic Thai |
| 3.00 | pc | Onions, spring |
Preparation
1.peel the prawns and set shells aside. Place water and bouillon paste in water and bring to boil with shrimp shells.
2.ruise the lemongrass stalks and lime leaves, add to stock. Allow for flavours to infuse.
3.train the stock, add mushrooms, garlic ang ginger.
Add prawns. Cook until prawns turn pink.
Stir in the onions, chillies, lime juice and Exotic Thai
Garnish with chopped coriander.
Taste should be sour, salty, spicy and hot.
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