Thai style Prawn Broth
Thai style Prawn Broth

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, thai style prawn broth. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Thai style Prawn Broth is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Thai style Prawn Broth is something which I have loved my entire life. They are fine and they look wonderful.

Thai prawn broth with noodles recipe. Boil yourself up a taste of Thailand with this satisfyingly savoury broth, made with the help of Go Cook's convenient pan featuring an in-built strainer.. The good news is that making a Thai style prawn soup is really easy.

To begin with this recipe, we have to first prepare a few ingredients. You can have thai style prawn broth using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Thai style Prawn Broth:
  1. Make ready For the stock
  2. Take Heads and shells from a 500g pack of raw tiger prawns
  3. Take 1 tbsp tomato paste
  4. Take 1 x red onion
  5. Prepare 2 x lemon grass sticks
  6. Take 100 g x fresh ginger
  7. Make ready 6 x cloves of garlic
  8. Get 1 tbsp x Thai curry paste
  9. Make ready Herbs bay - parsley - corriander
  10. Take 1/2 bottle white wine
  11. Get water to top up the pot
  12. Prepare The garnish
  13. Get 4 x spring onions
  14. Get 1 handful sugar snaps or mange tout
  15. Get 1 x sliced red chilli
  16. Make ready The raw tiger prawns (I split mine but whole is fine)
  17. Prepare to taste Sweet chilli sauce
  18. Get to taste Soy sauce

Wash the prawns and shell them without removing the tails. Bring stock broth to a boil. Add lemongrass, galangal, fresh chile, and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice.

Instructions to make Thai style Prawn Broth:
  1. Heat a large sauce pan or soup pot, add a splash of oil and the prawn trimmings. They will quickly turn pink, add the vegetables and herbs
  2. Stir in the tomato paste then add white wine and top up with water (about 1 Litre)
  3. Add the Thai paste, now split the lemon grass in half lengthways, if the very centre of lemon grass is soft then you can separate this to add to the finished soup, or you can just chop it all up for the stock
  4. So the lemon grass outer layers are in the stock and I finely chopped the soft centre to go in the finished broth. Next I peeled the outer skin off the ginger and this went into the stock, I finely sliced the ginger centre into little match sticks to go into the finished broth.
  5. Finely slice the spring onions, the sugar snaps and combine with the ginger ready for the finished broth.
  6. Now prepare the prawns, I like to butterfly mine but cut all the way through, I like the way they curl up when poached later. This also makes removing the tract (the gross stuff) easier.
  7. When the stock has had around 1 hour simmering its time to stain it through the finest sieve that you have. I do mine once through a chinois then through a fine mess sieve, you can use muslin or cheese cloth for the best results. Now add the vegetables to the broth.
  8. Add prawns and gently simmer until they turn pink 1 to 2 minutes should be long enough, season soup with salt pepper, sweet chilli and soy
  9. Add sliced chilli and some chopped coriander or parsley, time to serve. I chose the wrong bowl as it made it difficult to eat from but select a bowl you like spoon in the prawns and veg then pour over the amazingly flavoursome broth.
  10. Tuck in now, feel free to add fish sauce more chilli or whatever you fancy, the last image here shows how the prawns curl up, I like the way the look and its easier to east half a prawn and keep your dignity LOL. Link to video if you like? https://www.youtube.com/watch?v=JoHYWejWiVA&t=363s

As soon as prawns turn pink (cooked through) serve garnished with cilantro. Add the lemongrass, half of the tomatoes and all of the boiling water. An amazing quick and easy Thai Coconut Soup MADE FROM SCRATCH with easy to find ingredients!! The coconut milk soup broth is can't-stop-eating-it-delicious, made as spicy or as mild as you want. Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations.

So that is going to wrap it up with this special food thai style prawn broth recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!