Recipes
Hot and sour Thai broth
Preparation time
Cooking time
Serves
Ingredients
Broth
2 litres (8 cups) chicken stock
18 uncooked large prawns, peeled and deveined, shells and heads reserved (approximately 1.2 kg)
10 cherry tomatoes, halved
4 eschalots, halved
3 cm piece of galangal (15 g), unpeeled, sliced
3 cm piece of turmeric (10 g), unpeeled, sliced
1 stalk lemongrass, white part only
3 coriander roots, washed well
4 small red chillies, or to taste
4 makrut lime leaves, torn
2 tsp caster sugar
6 button mushrooms, cut into quarters
1 tbsp tamarind puree
60 ml (¼ cup) warm water
80 ml (⅓ cup) lime juice, or to taste
80 ml (⅓ cup) fish sauce, or to taste
To serve
2 small red chillies, thinly sliced
1 cup coriander leaves (approximately 1 bunch)
½ cup Vietnamese mint leaves (approximately 1 bunch)
2 tbsp fried garlic
Miele accessories
Method
- Place the stock in a large unperforated steam container. Add prawn heads and shells.
- Bruise tomatoes, eschalots, galangal, turmeric, lemongrass, coriander roots and chillies with a mortar and pestle. Add to the stock with the makrut lime leaves.
- Steam at 100°C for 25 minutes. Add sugar, peeled prawns and mushrooms to the broth and Steam at 85°C for 2 minutes.
- Once the broth is cooked, remove prawns and place into warm bowls. Pass the broth through a sieve to remove the aromatics.
- In a small bowl, mix the tamarind puree into the warm water to dilute.
- Add tamarind water, lime juice and fish sauce to the broth, according to your taste.
Hints and tips
- Makrut lime (also called kaffir) is the common name widely used throughout Asia, including Thailand, for this delicious ingredient.
- Fried garlic can be purchased at Asian grocers, if you can’t find them you can make your own.
- Add noodles to make this a more substantial meal.
Applicance Functions
