Try making James Martin’s warming Thai prawn and coconut milk soup for an impressive meal for two.
Ingredients
- For the soup
- 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
For the soup, pour the coconut milk and chicken stock into a saucepan and bring to the boil.
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.
Add about three-quarters of the lime juice and the fish sauce, to taste.
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
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.)
Place the flour, cornflour and salt into a bowl and whisk in the sparkling water until just combined.
Coat the prawns in the batter, then carefully lower into the hot oil and fry for 2-3 minutes, or until golden-brown.
Using a slotted spoon, remove the prawns from the pan and set aside to drain on kitchen paper.
To serve, spoon the rice vermicelli into soup bowls, ladle on the soup and top with a deep-fried prawn.