Earsham Street Fish Company | www.earshamstreetfish.co.uk
Lucy Denny and Cliff Harris of the Earsham Street Fish Company in Bungay tempt us with this warming soup.
This delicious soup is quick and simple to prepare. If you can’t get fresh galangal use dried instead – once sliced just soak in a little of the stock for 10 minutes. This also works very well with scallops. The optional chilli oil adds lovely warmth to the soup. Serve with crusty garlic bread.
Preparation time 10 minutes, cooking time 15 minutes
3 Kaffir lime leaves, torn and stalks removed
½ lemongrass stalk, sliced obliquely
2.5cm of galangal, peeled and finely sliced
100ml of coconut milk
4tbsp of Thai fish sauce
3 tbsp of lime juice
220g of cooked, peeled prawns, defrosted or 8 scallops (or a combination of both)
2tbsp of chilli oil or 2 small chillies (optional)
Heat the stock in a saucepan.
Stir in the lime leaves, lemongrass and galangal and bring to a gentle simmer.
Add the coconut milk, fish sauce, sugar and lime juice. Stir well.
Add the prawns/scallops and simmer for 5 minutes.
Just before serving stir in the chilli oil or chillies, if using. Serve immediately in warm soup bowls.