Thai style Prawn Broth
Thai style Prawn Broth

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, thai style prawn broth. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Thai style Prawn Broth is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Thai style Prawn Broth is something which I have loved my entire life. They’re fine and they look fantastic.

Add the soy sauce, mushrooms, remaining cherry tomatoes and prawns and simmer for three minutes, or until the prawns have just turned pink. Stir in the chives and finger lime seeds. Pour into a serving bowl and garnish with chopped coriander.

To begin with this particular recipe, we must prepare a few ingredients. You can have thai style prawn broth using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Thai style Prawn Broth:
  1. Make ready For the stock
  2. Prepare Heads and shells from a 500g pack of raw tiger prawns
  3. Get 1 tbsp tomato paste
  4. Make ready 1 x red onion
  5. Take 2 x lemon grass sticks
  6. Make ready 100 g x fresh ginger
  7. Get 6 x cloves of garlic
  8. Get 1 tbsp x Thai curry paste
  9. Get Herbs bay - parsley - corriander
  10. Take 1/2 bottle white wine
  11. Take water to top up the pot
  12. Get The garnish
  13. Get 4 x spring onions
  14. Prepare 1 handful sugar snaps or mange tout
  15. Take 1 x sliced red chilli
  16. Get The raw tiger prawns (I split mine but whole is fine)
  17. Get to taste Sweet chilli sauce
  18. Make ready to taste Soy sauce

Serve in bowls scattered with coriander. Serve soup with extra chilli, fried shallots, bean sprouts and lime wedges. Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas. Marion's Kitchen Previous Next INGREDIENT Thai-style prawn toast European Print This.

Steps to make Thai style Prawn Broth:
  1. Heat a large sauce pan or soup pot, add a splash of oil and the prawn trimmings. They will quickly turn pink, add the vegetables and herbs
  2. Stir in the tomato paste then add white wine and top up with water (about 1 Litre)
  3. Add the Thai paste, now split the lemon grass in half lengthways, if the very centre of lemon grass is soft then you can separate this to add to the finished soup, or you can just chop it all up for the stock
  4. So the lemon grass outer layers are in the stock and I finely chopped the soft centre to go in the finished broth. Next I peeled the outer skin off the ginger and this went into the stock, I finely sliced the ginger centre into little match sticks to go into the finished broth.
  5. Finely slice the spring onions, the sugar snaps and combine with the ginger ready for the finished broth.
  6. Now prepare the prawns, I like to butterfly mine but cut all the way through, I like the way they curl up when poached later. This also makes removing the tract (the gross stuff) easier.
  7. When the stock has had around 1 hour simmering its time to stain it through the finest sieve that you have. I do mine once through a chinois then through a fine mess sieve, you can use muslin or cheese cloth for the best results. Now add the vegetables to the broth.
  8. Add prawns and gently simmer until they turn pink 1 to 2 minutes should be long enough, season soup with salt pepper, sweet chilli and soy
  9. Add sliced chilli and some chopped coriander or parsley, time to serve. I chose the wrong bowl as it made it difficult to eat from but select a bowl you like spoon in the prawns and veg then pour over the amazingly flavoursome broth.
  10. Tuck in now, feel free to add fish sauce more chilli or whatever you fancy, the last image here shows how the prawns curl up, I like the way the look and its easier to east half a prawn and keep your dignity LOL. Link to video if you like? https://www.youtube.com/watch?v=JoHYWejWiVA&t=363s

Yummy Thai style suki in broth. Thai soup Tom yam of chicken broth and coconut milk, mushrooms, chicken, chilli Bowl of traditional Thai tom yam soup. With vegetables and prawns in a spicy aromatic broth served with chopsticks. Empty aluminum hot pan for making. An authentic Prawn/Shrimp Pad Thai recipe from Spice I Am, a critically acclaimed Thai restaurant.

So that’s going to wrap this up with this exceptional food thai style prawn broth recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!