Ingredients Edit

Directions Edit

  1. Clean the prawns, shell and de-vein, keep heads and shells aside
  2. To make the stock and paste, heat up the soup pot and add oil and one fifth of the herbs
  3. Fry the prawn heads and shells
  4. Add 1 litre of water let it boil for 10 minutes, strain to get 8 cups of stock
  5. Blend the rest into a fine paste.
  6. Bring the stock to a boil, add prawns and the rest of herb ingredients to a boil for a few minutes.
  7. Season with lime juice, salt, fish sauce, sugar and a spoon of the prepared paste
  8. Boil for 3 more minutes.
  9. As a final touch, garnish with spring onion and coriander sprigs
  10. Serve the soup hot to maximize the aroma, flavor and taste. Please note: amount of chilies can decreased if you don't like the soup too spicy.

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