Prawns in Coconut Broth ต้มข่ากุ้ง

Prawns in Coconut Broth ต้มข่ากุ้ง

Got chatting to another mum at school this morning, she commented how the cold weather has sneaked up on her. I actually don't mind the cold weather, as it gives me a good excuse to cook up all my favourite foods. This broth is definitely a proper winter warmer. It's spicy, warming and deliciously exotic. The literal translation of this soup is 'galangal broth with ____ ' and it can't be substituted with ginger. I have seen a lot of chefs telling their viewers to use ginger instead of galangal but they do not share any taste similarities whatsoever. If you like the sound of this dish, galangal is widely available in Oriental shops.

Serves 4.

For the prawns.

600g shelled and de-veined.

For the broth.

In a large saucepan, put in

-400ml full fat coconut milk,

-400ml stock,

-2tbsp fish sauce,

-2tsp tamarind purée,

-6cm sliced galangal,

-2 stalks sliced lemongrass,

-5 sliced shallots,

-3 cloves crushed garlic,

-8-10 kaffir lime leaves,

-a small handful of coriander,

-5 dry chillies,

-3 fresh chillies.

Leave to simmer on gentle heat for around 20 minutes.

Turn the heat up and bring the broth up to the boil, add

-150g sliced mushrooms,

-4 sliced tomatoes,

-prawns.

Continue to cook until the prawns are cooked through.

Taste and adjust the seasoning.

Stir through 4 sliced spring onions.

Serve with lime and rice.