Hot and sour prawn soup

Ingredients

1. 25g tamarind pulp
2. 1 tsp sunflower oil
3. 1 tsp palm sugar
4. 2 garlic cloves, finely sliced
5. 1 litre fish stock
6. 2 lemongrass stalks, outer layer discarded and finely sliced
7. 5cm piece galangal, sliced
8. 2 fresh or dried kaffir lime leaves
9. 1 red bird’s eye chilli, sliced
10. 250g raw king prawns, peeled, deveined with tail shells left on
11. Juice of ½ lime
12. 2 tbsp Thai fish sauce (nam pla)
13. 1 spring onion, sliced
14. Handful fresh coriander leaves

Method

1. 1. Put the tamarind pulp into a bowl and pour over 125ml hot water. Set aside for 10 minutes. Heat the oil in a large saucepan and add the palm sugar and garlic. Stir-fry for 1 minute.
2. 2. Pour in the stock and bring to the boil. Reduce the heat to a simmer. Strain the tamarind liquid into the pan and add the lemongrass, galangal, lime leaves and chilli. Simmer for 15 minutes.
3. 3. Add the prawns and simmer for 2-3 minutes, until pink and cooked through. Stir in the lime juice, fish sauce, spring onion and coriander. Serve straightaway.
4.