Spicy citrus prawn soup recipe

The nutritious mix of spices and vegetables in this spicy citrus prawn soup recipe will give your cheeks a glow and leave you feeling re-energised. You can try this dish with any other shellfish or firm white fish too. And if you can’t find straw mushrooms, use shiitake or another variety of Chinese mushroom instead. The more bizarre they are, the better the dish will look!

Ingredients (serves 6)

2l basic fish broth

6 lemongrass stalks, bruised

2 fresh red chillies, split (seeds and all)

8 kaffir lime leaves

2tbsp sliced fresh ginger

8 spring onions, sliced

2–3tbsp peanut/groundnut oil

500g raw green king prawns, shelled

3 garlic cloves, finely sliced

1 fresh green and 1 fresh red chilli, finely diced

250g Straw or Chinese mushrooms, finely sliced

10 spring onions, sliced, whites and greens separated

4–5tbsp fish sauce

1–2tbsp soy sauce

Freshly squeezed juice of 1 lime

A handful of fresh coriander leaves

200g mangetout or sugar snap peas, sliced on the angle

Sea salt and freshly ground black pepper

Lime wedges, to serve

Method

Put the fish broth in a large saucepan or pot and add the lemongrass stalks, split red chillies, 6 of the kaffir lime leaves, 1 tablespoon of the ginger and the 8 spring onions. Bring the liquid to a simmer. Continue to simmer for 15 minutes or so with the pan covered, until an aromatic infusion has been achieved, then pass the broth through a sieve to remove the seasonings.

Heat the oil in a large saucepan and add the prawns along with the garlic, remaining ginger, green and red chillies and mushrooms. Toss around until all are well coated in the oil and cook for about 3–5 minutes, until the prawns are beginning to turn pink. Pour over the broth, then add the remaining 2 lime leaves, the spring onion whites, fish sauce and soy sauce, and simmer for a further 3–5 minutes.

Add most of the lime juice, taste and then add more lime juice or soy sauce if you feel the seasoning is not sufficient. When happy with the flavour – the soup should be hot, salty and sour – stir in the coriander, spring onion greens and mangetout. Ladle generous servings of the broth into bowls and serve with lime wedges on the side.

Photograph by Steve Painter, recipe by Belinda Williams