Thai Prawn Soup | Food Diaries | Chef Zarnak Sidhwa

Thai Prawn Soup | Food Diaries | Chef Zarnak Sidhwa

You must have tried all amazing soups that Zarnak taught you this week, so here is another one of her most demanded soups. Try it at home and share your reviews.

Watch this Masala TV video to learn how to make Thai Prawn Soup ,Hot and Sour Soup and Bread sticks Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 7 December 2019.

 

 

 

 

Ingredients:

  • Prawns ½ kg
  • Coconut cream 1 can
  • Chicken stock 1 liter
  • Lemongrass 2 stems
  • Ginger (cut in length) 2 pieces
  • Red chilies 2
  • Coriander 1 bunch
  • Kaffir lime leaves 5
  • Mushrooms 100gm
  • Fish sauce 2 tbsp
  • Lemon juice 1 tbsp
  • Sugar a pinch
  • Salt a pinch
  • Sliced red chili to serve

Method:
Bring the coconut cream and stock to a boil in a large saucepan. Add lemongrass, ginger, red chili and coriander roots. Tear 4 lime leaves and add to the pan. Reduce heat to low and simmer gently for 10 minutes. Add prawns and mushroom to the pan. Simmer for 2-3 minutes or until prawns change color. Remove from heat. Stir in the fish sauce, lemon juice, sugar and salt. Taste and add more fish sauce, lemon juice, sugar and salt if needed. Finely shred remaining kaffir lime leaf. Remove lemongrass from soup and discard. Divide soup among serving bowls. Sprinkle with shredded lime leaf, coriander leaves and chili.

Ingredients:

  • Green beans ½ cup
  • Carrot 1
  • Button mushrooms 2-4
  • Onion 1
  • Ginger 1 tbsp
  • Garlic 2 cloves
  • Vegetable stock 2 cups
  • Soy sauce 1 tbsp
  • Sugar 1/4 tsp
  • White pepper powder as required
  • Spring onions (chopped) 2 tbsp
  • Shredded cabbage 4 tbsp
  • Bean sprouts 2 tbsp
  • Capsicum 1
  • Oil 1 tbsp
  • Stalk celery 1
  • Green chili sauce 1 tbsp
  • Corn flour 2 teaspoon
  • Salt to taste
  • Vinegar 1 tbsp

Method:
Heat oil and add in the chopped onions, chopped celery, sliced mushrooms, chopped ginger and garlic. Add finely chopped capsicum, carrot, French beans, bean sprouts, spring onions and shredded cabbage. Saute, add the vegetable stock to the pan along with sugar, green chili sauce, vinegar and soy sauce. Mix 4 tbsp water with corn flour and add. Keep stirring until the soup becomes thick. Add salt and white pepper powder. Once the soup achieves the desired consistency, pour it in small bowls and serve it hot with a garnish of spring onions.

Ingredients:

  • Flour 250 gm
  • Yeast 10 gm
  • Salt 5 gm
  • Carom seeds 10 gm
  • Oil 1 tbsp + for greasing

Method:
Mix all ingredients and let rise for an hour. Shape into thin breadsticks and bake at 180 degrees C for 10-15 minutes or until golden, crispy and done.