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(THAI-STYLE LEMONGRASS BISQUE WITH RIVER PRAWNS)

The most well-known Thai dish in the world. This soup entices your senses and whets your appetite. My version here is a creamier take on the traditional soup, therefore I call it a bisque. It’s quick and easy to make, and a definite crowd pleaser.

Preparation time: 10 min.
Cooking time: Approx. 20 min.
Serves: 2-3

INGREDIENTS

• 200g shrimp/prawn heads and shells
• 8 river prawns (or any other kind of prawns), remove shell keeping the tail on
• 3 cups of light chicken stock
• 30 g galangal (thai ginger, can use normal ginger root if galangal is unavailable), sliced thinly
• 3 sticks lemongrass (remove the outer skin, cut top and bottom root, use only the heart of the herb), sliced thinly on a diagonal
• 4-5 kaffir lime leaves
• 10 fresh straw mushrooms (can use canned variety), halved or quartered
• 1 sprig coriander (leaves only)
• 3 tablespoon lime juice, freshly squeezed
• 3 tablespoons Fish Sauce
• 2 tbsp thai chili paste
• 1 teaspoon palm sugar (to taste)
• 2-3 tablespoons evaporated milk (depending on your desire of creaminess)

METHOD

1. Make a slit down the prawn’s back, exposing the black/green intestine. Remove intestine. Set aside.
2. Pound the galangal and lemongrass with the back of a knife, or in a mortar pestle to bring out their flavors. Set aside.
3. In a saucepan. bring chicken stock to a boil. Add the prawn heads and shells to the stock. Bring to a boil.
4. Add the prepared galangal, lemongrass, and kaffir lime leaves to the simmering stock. Let the stock simmer at medium heat for 10-15 minutes.
5. Remove the shells and prawn heads. Add chili paste, fish sauce, palm sugar and straw mushrooms to the stock. Simmer for 2 min. until sugar has dissolved and flavors have merry. (Can enhance seasoning if desired by adding more fish sauce, sugar, chili paste, and/or salt to taste).
6. Add in the deveined prawns. Simmer to half done. At this time, can drizzle some chili oil from the jar of chili paste for more kick.
7. Add the lime juice into the serving bowl.
8. When the prawns are just cooked, swirl-in the evaporated milk to the soup. Turn off the heat.
9. Pour soup into the serving bowl with the lime juice. Garnish with coriander leaves.

TIPS:

• The more prawn heads and shells added to cook the stock, the more intense and flavorful the soup.
• Do not add the lime juice to the cooking stock. Lime juice is not suitable for cooking.
• The soup should taste spicy (intensity depending on your preference), sour, and creamy. The hot and sour flavors should be balanced.
• You can omit the evaporated milk for a less-rich, clearer version.
• Thai chili paste is found in grocery stores. It is usually packaged in a glass jar and noted for “Tom Yum” uses on the label.