Ingredients

Method

• 500 g prawn shells (reserve the meat)
• 1 stalk lemongrass, finely chopped
• 2 cloves garlic
• 1 4cm piece ginger, finely chopped
• 1 lime leaf, finely chopped
• 7 T oil
• 3 T tom yum paste
• 1 orange, juiced and squeezed
• 1 1/4 cups white wine
• 2 cups fish or shellfish stock
• 2 cups coconut milk or cream
• Coriander leaves, torn

Method

Ingredients

Preheat the oven to 200°C.

Arrange the prawn shells on a baking tray and place in the oven for 30 to 45 minutes to caramelise.

Place the lemongrass, garlic, ginger and lime leaf in a saucepan and sauté in 5 T oil over a medium heat for 5 minutes, or until fragrant.

Add the tom yum paste and stir until incorporated. Add the orange juice and zest, wine and prawn shells.

Simmer until most of the liquid has evaporated. 3 Add the stock and reduce by threequarters, about 5 minutes. Reduce the heat and add the coconut milk or cream. Simmer gently for 10 minutes.

Sauté the prawn meat in a pan in 2 T oil over a medium to high heat until golden and cooked through.

Strain the soup through a sieve, then add the coriander leaves and cooked prawn meat and serve immediately.