Thai sour seafood soup | Reader's Digest Australia

Name: Thai sour seafood soup | Reader's Digest Australia
Ingredients: 3 cups (750 ml) salt–reduced fish stock; 3 stems lemongrass, white part only, crushed; 5 kaffir lime (makrut) leaves; 150 g (5 oz) small mushrooms, halved; 1½ tablespoons fish sauce; 4 long red chillies, seeded and thinly sliced; 500 g (1 lb) medium raw prawns (uncooked shrimp), peeled and deveined, tails left intact; 4 spring onions (scallions), sliced; ½ cup (125 ml) fresh lime juice; 2 teaspoons red curry paste; 1 tablespoon soft brown sugar; 1 cup (30 g) fresh coriander (cilantro) leaves

www.readersdigest.com.au

This delicious soup makes a perfect first course or light main meal. It is cooked with lime, lemongrass, fresh chilli and curry paste, giving it an unmistakable Thai flavour. You can omit the prawns...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.

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Ingredients

3 cups (750 ml) salt–reduced fish stock
3 stems lemongrass, white part only, crushed
5 kaffir lime (makrut) leaves
150 g (5 oz) small mushrooms, halved
1½ tablespoons fish sauce
4 long red chillies, seeded and thinly sliced
500 g (1 lb) medium raw prawns (uncooked shrimp), peeled and deveined, tails left intact
4 spring onions (scallions), sliced
½ cup (125 ml) fresh lime juice
2 teaspoons red curry paste
1 tablespoon soft brown sugar
1 cup (30 g) fresh coriander (cilantro) leaves