TOM YUM (HOT AND SOUR PRAWN SOUP)

I have been busy the past few days and was caught unaware that the deadline for posting a Filipino dish for the Kulinarya Cooking Club is today. Apologies to the club. The theme for this month is sinigang which is a sour soup, generally speaking. It is soured by  any ingredient of choice depending on the region the cook comes from: tamarind (the most popular), tomatoes, guavas, green maggoes, pineapple (my favourite). The main ingredient can be beef, pork, chicken, fish or prawns. A variety of vegetables goes in which results in a very tasty bowl of goodness. 

Athough I wasn't able to cook sinigang, I managed to rustle up a quick hot and sour prawn soup with the ingredients I've managed to find in my cupboard. Spiked with chillies, lemon grass and kaffir lime leaves, it is more tom yum than sinigang. Tom yum is a hot and sour soup that originates from Thailand and as the name connotes, is very yummy. Sour, salty and spiked with as much heat as you like. Or not. It is entirely up to you. So here it is, hot and sour prawn soup, a toast to heartwarming soups.

Ingredients for 4 servings:

20 king prawns, shelled and deveined (save shells for the stock)
1 tbsps. cooking oil
3 cloves of garlic, crushed
1 tsp. of chopped red chillies
1"x1" piece of ginger, sliced
1 lemon grass, smashed
4 c. fish stock or water
3 kaffir lime leaves, shredded
juice of 1 lime
3 tbsps. fish sauce
1 tbsp. brown sugar
1/4 c. spring onion rings
1 tbsps. roughly chopped coriander (cilantro)
slices of lime 


Method:


Heat up a wok. Add the cooking oil, then the garlic and chillies. Stir fry for 2 minutes, then add the prawn shells, lemon grass and ginger and stir again until the shells turn bright orange. Add the stock or water and the shredded lime leaves. Bring to a boil and simmer for 20 minutes. Strain into a bowl then transfer back into the wok. Bring back to a boil, then add the peeled prawns, fish sauce, sugar and lime juice. Simmer for 2 minutes or until the prawns are done. Do not over cook the prawns as they become tough. Ladle into a bowl or four individual bowls. Top each with spring onions, chopped coriander and lime slices. Serve hot.

Please visit the Kulinarya Cooking Club Members' blogs to see their sinigang recipes.

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