Thai style Prawn Broth
Thai style Prawn Broth

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, thai style prawn broth. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Thai style Prawn Broth is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Thai style Prawn Broth is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook 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. Take For the stock
  2. Prepare Heads and shells from a 500g pack of raw tiger prawns
  3. Take 1 tbsp tomato paste
  4. Get 1 x red onion
  5. Make ready 2 x lemon grass sticks
  6. Prepare 100 g x fresh ginger
  7. Prepare 6 x cloves of garlic
  8. Take 1 tbsp x Thai curry paste
  9. Prepare Herbs bay - parsley - corriander
  10. Prepare 1/2 bottle white wine
  11. Take water to top up the pot
  12. Get The garnish
  13. Prepare 4 x spring onions
  14. Make ready 1 handful sugar snaps or mange tout
  15. Prepare 1 x sliced red chilli
  16. Make ready The raw tiger prawns (I split mine but whole is fine)
  17. Get to taste Sweet chilli sauce
  18. Get to taste Soy sauce
Instructions 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

So that’s going to wrap this up for this special food thai style prawn broth recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!