serves
4
prep
35 minutes
cook
45 minutes
difficulty
Mid
serves
4
people
preparation
35
minutes
cooking
45
minutes
difficulty
Mid
level
Stream free On Demand
Super Soups
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 g raw tiger prawns, shelled, intestinal tract removed, tails left intact, heads and shells reserved
- 625 ml (2 ½ cups) vegetable stock
- 1 lemongrass stalk, cut into 8 cm pieces, pounded with a cleaver
- 3 thin slices galangal
- 6 makrut lime leaves, bruised
- 2 tbsp vegetable oil
- 6 oyster mushrooms, cut into pieces
- 6 bird's eyes chilies, pounded until finely chopped
- 3 tsp fish sauce
- 70 ml lime juice
- 2 tbsp grated palm sugar
Nam prik pao
- 150 ml vegetable oil
- 6 garlic cloves, thinly sliced
- 50 g peeled red Asian shallots, thinly sliced
- 25 g dried long red chillies, seeded and coarsely chopped
- 15 g dried shrimp, ground in a spice grinder
- 12 g shrimp paste
- 75 g palm sugar, finely grated
- 2 tbsp tamarind puree
- 2 tbsp fish sauce
Instructions
- For the nam prik pao, place the oil and garlic in a cold wok, then turn up the heat to medium and cook, stirring occasionally until the garlic is toasted and golden. Using a skimmer, transfer to paper towel - lined plate. Add the shallots to the same oil and fry over medium heat, stirring occasionally until golden brown. Using a skimmer, transfer to paper towel - lined plate. Add the chillies to the oil, gently stir and fry for 20 - 30 seconds or until fragrant and beginning to darken. Using a skimmer, transfer to paper towel - lined plate. Reserve the wok with the oil.
- Place the fried garlic, shallots and chillies in a food processor and blend on high speed until finely chopped, but still slightly crumbly.
- Heat the oil in the wok over medium heat. Add the ground dried shrimp and the shrimp paste and cook until just fragrant. Add the palm sugar and stir until dissolved. Stir in the chilli mixture, tamarind puree and fish sauce and bring to the simmer. Reduce the heat to low and simmer, stirring regularly, until slightly thickened. Transfer to a bowl and stand until cool.
- Meanwhile, place the reserved prawn shells and heads in a saucepan and add the stock. Bring to the boil over medium - high heat. As soon as it starts to come to the boil, reduce the heat to medium - low and simmer for 10 minutes, skimming off any foam that rises to the top. Strain the stock through a fine sieve into a clean pan and discard the solids.
- Place the lemongrass, galangal and lime leaves in a piece of muslin and secure with kitchen string to make a bag.
- Heat the oil in a small stockpot over medium – high heat. Add the oyster mushrooms and cook for 3 minutes, stirring occasionally until golden and tender. Remove from the pan and set aside. Add 4 tablespoons nam prik pao and the pounded chillies and cook for 30 seconds – 1 minute or until fragrant. Add the bag of aromats and the prawn stock and bring to a simmer. Cook over low heat for 10 - 15 minutes, the add the mushrooms and prawns and cook for 2 - 3 minutes or until the prawns are fully cooked. Remove from the heat, remove the bag of aromas and season to taste with the fish sauce, lime juice and palm sugar.
- To serve, divide the soup between bowls, then garnish with Thai basil, chilli, coriander and a drizzle of nam prik pao oil.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Super Soups
