Try making James Martin’s warming Thai prawn and coconut milk soup for an impressive meal for two.
Ingredients
- For the soup
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- 400ml/14fl oz
coconut milk - 250ml/8½fl oz
chicken stock - 50g/2oz
galangal, finely sliced - 1
lemongrass stick, bruised and finely sliced - 4 kaffir
lime leaves, finely sliced - 4 Thai red
chillies, diagonally slice - 250g/9oz large raw king
prawns, peeled and deveined, cut into 1.5cm/½in pieces - 2
limes, juice only - 1 tbsp
fish sauce - 75g/3oz rice
vermicelli - 1 tbsp
vegetable oil - 2 tbsp finely shredded fresh
mint leaves - 2 tbsp finely shredded fresh
basil leaves
- 400ml/14fl oz
- For the tempura prawns
-
vegetable oil, for frying - 25g/1oz
plain flour - 25g/1oz
cornflour - pinch
salt - 75–110ml/3-4fl oz sparkling water
- 4 raw king
prawns, shelled and deveined
Preparation method
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For the soup, pour the coconut milk and chicken stock into a saucepan and bring to the boil.
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Add the galangal, lemongrass, lime leaves, red chillies and prawns and simmer over a low-medium heat for 2-3 minutes, or until the prawns are just cooked through.
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Add about three-quarters of the lime juice and the fish sauce, to taste.
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Meanwhile, place the rice vermicelli into a large bowl and cover with boiling water. Set aside to soak for 2-3 minutes, or until softened, then drain and refresh in cold water. Drain again and mix with the vegetable oil, the reserved lime juice and the mint and basil
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Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Place the flour, cornflour and salt into a bowl and whisk in the sparkling water until just combined.
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Coat the prawns in the batter, then carefully lower into the hot oil and fry for 2-3 minutes, or until golden-brown.
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Using a slotted spoon, remove the prawns from the pan and set aside to drain on kitchen paper.
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To serve, spoon the rice vermicelli into soup bowls, ladle on the soup and top with a deep-fried prawn.