Woolworths Thai coconut prawn soup
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Thai coconut prawn soup
Recipe by: Lisa Petersen
2Tbsp Olive oil
50g Woolworths Thai red curry paste
2 stalks of Woolworths lemongrass, finely sliced
2 garlic cloves, finely chopped
2cm piece fresh ginger, peeled and finely sliced
2 chillies, thinly sliced (1 for soup and 1 for oil)
1l Woolworths liquid fish stock (or chicken stock)
400ml Woolworths coconut milk (1 can)
400g Woolworths uncooked medium prawns shelled and cleaned with tails intact (keep heads for deep frying)
2tsp lime, juiced
1Tbsp fish sauce
30g coriander, chopped
80g Woolworths Mung beansprouts
145g Woolworths breadcrumbs
Deep fried prawn heads
Woolworths fresh coriander
Woolworths Mung beansprouts
1 Chilli, thinly sliced
Chilli Prawn oil
On medium heat brown your shallots. Then add Woolies Thai red curry paste in a large saucepan and fry over medium-high heat, stirring for 30 seconds.
Add the lemongrass, garlic, ginger, chilli, Woolies fish stock and Woolies Coconut milk and bring to a simmer. Simmer for about 4 minutes.
Add the Woolies prawns and cook for 2 minutes.
Stir in the sugar, lime juice, fish sauce, beansprouts and coriander to taste.
Deep fried prawn heads:
Dip prawn heads in egg and then coat with a light layer of Woolies bread crumbs. Deep fry coated prawn heads on medium-high heat till golden brown and edible.
Serve soup with deep fried prawn heads and Chilli Prawn oil
Chilli prawn oil:
For the prawn oil, heat 250ml of the olive oil in a small saucepan over medium heat. Add your shallot, chilli, salt and heads & prawn shells. Stir until the heads and shells are bright orange and fragrant. Pour through metal strainer till you have a clear oil. Add the remaining oil to a saucepan and cook over very low heat, uncovered, for a further 10 minutes, stirring occasionally. Then place in a squeeze bottle and put aside till ready to drizzle on your soup.