Thai Prawn Soup Recipe
Best Thai Prawn Soup Recipe: I think this may be something along the lines of a “Geng jeut dtom gung manao” – believe that you’ll believe anything. Anyway let’s have a go as this home made soup in a Thai stylee – it’s fairly simple and you do have a chance to make it unique every time – as you’ll see later.
I did this recently at a condo dinner gathering and I have to say the bowls were not full for long. I did a ring round first to ask who liked what – fish/no fish, clams/no clams, prawns/no prawns to gain consensus type thing, as the soup was one of only three items on the menu that night I had to adapt a little to suit all palates.
How To Make Best Thai Prawn Soup: Ingredients
What you’ll need to fill seven fair sized bowls, as I did that night;
- 2 litres of chicken stock;
- 1 large pinch of salt;
- 1 large pinch of white sugar – but on this occasion I actually used Japanese black Okinawan natural sugar. This gives an amazing sweet molasses flavor to the chicken stock, and I have to say it made quite a difference. So you could try brown sugar or cane sugar; 3-4 limes sliced thinly – you need about 3 slices per bowl basically;
- 200g raw, peeled and de-veined prawns (thanks Mary), and then I also halved them by slicing down the back;
- 1 good pinch or two of white pepper;
- 1 bunch of Chinese parsley/coriander for dressing;
- 1 finely sliced Jalapeno pepper, again for dressing;
- 1 tray white shell clams – simply thrown in to boiling water. Take them off the heat when the shells open and put aside. It may be worth-while soaking them first for an hour or so in quite salty water so they “cough” up the sandy grit in their stomachs; and
- 1 tray of quail eggs or equivalent, hard boiled for about 8-10 minutes, peeled and left in some warm water.
How To Make The Best Thai Prawn Soup: Instructions
- Bring the stock to the boil and reduce to a simmer, add in the salt and the sugar.
- Add in the prawns and watch for them to turn pink – that will take place within about 2-3 minutes.
- At the same time add in the clams and wait until all are opened,
- No disappearing for a chat, glass of wine, smoke break – no, as you’ll come back to overcooked prawns.
- Spoon in to the bowls, equally apportioning the prawns of course.
- I had already laid the three limes slices per bowl and some chili slices so the hot soup draws out the flavours.
- Add in equal amounts of the quail eggs.
- Then top with some of the ripped coriander, add a sprinkle of white pepper and serve away.
Sort of brings me again to my view of cooking. Nothing is a final version. No one can own a recipe. What do they say, “variety is the spice of…”. Well in this instance it’s my Best Thai Prawn Soup. ENJOY!!!