Thai Prawn Soup Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Bring the coconut cream and stock to a boil in a large saucepan. Add lemongrass, ginger, red chili and coriander roots. Tear 4 lime leaves and add to the pan. Reduce heat to low and simmer gently for 10 minutes. Add prawns and mushroom to the pan. Simmer for 2-3 minutes or until prawns change color. Remove from heat. Stir in the fish sauce, lemon juice, sugar and salt. Taste and add more fish sauce, lemon juice, sugar and salt if needed. Finely shred remaining kaffir lime leaf. Remove lemongrass from soup and discard. Divide soup among serving bowls. Sprinkle with shredded lime leaf, coriander leaves and chili.

Method:
Heat oil and add in the chopped onions, chopped celery, sliced mushrooms, chopped ginger and garlic. Add finely chopped capsicum, carrot, French beans, bean sprouts, spring onions and shredded cabbage. Saute, add the vegetable stock to the pan along with sugar, green chili sauce, vinegar and soy sauce. Mix 4 tbsp water with corn flour and add. Keep stirring until the soup becomes thick. Add salt and white pepper powder. Once the soup achieves the desired consistency, pour it in small bowls and serve it hot with a garnish of spring onions.

Method:
Mix all ingredients and let rise for an hour. Shape into thin breadsticks and bake at 180 degrees C for 10-15 minutes or until golden, crispy and done.