Today I’m sharing a very simple but tasty soup I usually make at home,using one of my favourite recipe books.
Simple Thai Cookery from Ken Hom (BBC Books) was my first Thai recipe book and I have been cooking with it since I bought it quite a few years ago already. Its recipes are very easy to follow (and to adapt, which is very important to me) and they taste really Thai, most of the times better than Thai restaurant food.
I adapted this recipe by adding vegetables to it, to make it a complete supper instead of a starter.
This is a great option for a healthy, light, quick and delicious supper!
Preparation time: 15 minutes
Cooking time: 20 minutes
- 1 liter chicken stock
- 2 stalks lemongrass, cut and bruised (I used frozen)
- 1 teaspoon lime zest
- 1 fresh chilli, deseeded and sliced
- 1 lime juice
- Fish sauce and ground black pepper to taste
- 200 g prawns (I used frozen, which I always keep in my fridge)
- 250 g vegetable mix of choice (I used frozen containing: snake green beans, broccoli florets, red pepper,onion and button mushrooms)
- 2 scallions, sliced
- Fresh coriander, chopped
In a cooking pot, bring the stock to a boil, then lower the heat, add the lemongrass stalks and simmer for around 10 minutes.
To continue, remove the stalks and put in the lime zest, chilli and lime juice. Season with fish sauce and black pepper.
Stir in the prawns and vegetables and cook for another 10 minutes, until the veggies are done.
Serve, garnish with the scallions and coriander and enjoy!