HOT AND SOUR PRAWN SOUP

Preparation Method :

• Peel and devein the prawns. Reserve the prawn shells and heads. Cover the prawns and refrigerate.
• Heat a saucepan, add the oil and swirl to coat. Cook the prawn shells and heads over medium heat for 8-10 minutes, or until they turn orange.
• Add the torn yum paste and 3 tablespoons water and cook for until fragrant.
• Add 2.25 litres water, bring to the boil, then reduce the heat and simmer for 20 minutes.
• Strain into a large bowl, discarding the prawn shells and heads. Return the stock to the pan.
• Add the prawns, lemongrass, lime leaves and chilli and simmer until the prawns are cooked.
• Stir in the fish sauce, lime juice, sugar, spring onion and coriander. Discard the lemongrass and serve immediately.