This fragrant broth is the most famous of Thai soups. Lemongrass and kaffir lime leaves are its main flavours, with a kick of bird's eye chilli.
Serves 4
Ready in 30 minutes
Per serving:
85kcals
1.5g fat (0.2g saturated)
12.9g protein
5.1g carbs
3.9g sugar
2.1g salt
1. Put the tamarind pulp into a bowl and pour over 125ml hot water. Set aside for 10 minutes. Heat the oil in a large saucepan and add the palm sugar and garlic. Stir-fry for 1 minute.
To freeze: Freeze at the end of step 2 for up to 2 months. Thaw and complete the recipe to serve.
2. Pour in the stock and bring to the boil. Reduce the heat to a simmer. Strain the tamarind liquid into the pan and add the lemongrass, galangal, lime leaves and chilli. Simmer for 15 minutes.
3. Add the prawns and simmer for 2-3 minutes, until pink and cooked through. Stir in the lime juice, fish sauce, spring onion and coriander. Serve straightaway.
© delicious. magazine
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