Soupe de Crevettes géante Laksa

 Serves : 4      

  Prep Time : 10 minutes      

  Cook Time : 30 minutes 

Ingredients :

– 14 Freshwater King Prawns (100g per prawn)

– 4 cups of Water

– 2 blades of Lemongrass (the thick part protruding from the stem)

– 2 Makrut Lime leaves

– 6 Straw Mushrooms « 3 Chef’s ® » washed and sliced lengthwise into 4

– 1 tablespoon of Chili Paste

– ¼ cup of freshly squeezed Lemon Juice

– ¼ cup of Fish Sauce « Real Thai ® »

– ½ teaspoon of Sea Salt

– 1 tablespoon of Bird’s Eye Chili

– 2 long Coriander leaves cut into 1cm lengths

– 1 crushed Dried Chili

For the Garnish :

– Fried Shallots

– Sliced Lemongrass

– Chopped Coriander

Instructions :

Peel and wash the prawns. Leave the head and tails intact. Put aside. In a pot, pour in 4 cups of water and bring to boiling point over a medium flame. Add the lemongrass and the makrut lime leaves, and allow to simmer until there is a good smell. Add the prawns and the mushrooms. Cook until the prawns turn pink. In a bowl, mix together the chili paste, the lemon juice, the fish sauce and the salt. Stir well to dissolve. Add this to the soup and mix well. Turn off the flame and sprinkle in the crushed bird’s eye chili, the coriander and the dried chili.

To Serve :

Pour the soup into a bowl, providing one prawn per person. Sprinkle with fried shallots and garnish with lemongrass and coriander.


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