Sour Prawn Soup
1 tbsp extra-light olive oil
1 shallot, thinly sliced
2 cloves garlic, minced
2 tomatoes, peeled and cut into wedges
2 stalks lemongrass, cut into 3" pieces and bruised
1 pineapple, peeled and cubed
2 tbsp tamarind pulp
4 qts water
1 lb. whole prawns, peeled and deveined, heads and shells reserved for stock*
2 Kaffir lime leaves
3 red chile peppers, seeded and finely chopped (wear plastic gloves when handling)
1 tbsp palm sugar
3 tbsp fish sauce
4 okra, cut into 1" pieces
1 cup bean sprouts Cilantro
* Shrimp can be substituted for prawns.
Sour Prawn Soup
Step 1: In a stockpot over medium-high heat, heat the oil. Add the shallot and garlic and cook for 3 minutes or until fragrant. Add the tomatoes, lemongrass, pineapple, and tamarind pulp and cook for 1 minute, stirring.
Step 2: Add the water and the reserved prawn heads and shells to the pot and bring to a boil. Reduce the heat to medium-low. Add the Kaffir lime leaves, chile peppers, palm sugar, and fish sauce. Simmer for 20 minutes to allow the flavors to be extracted from the shells.
Step 3: Pass the soup through a chinois twice to achieve a clearer broth. Return the broth to the pot, along with the tomatoes and pineapple chunks. Discard everything else.
Step 4: Add the okra and bean sprouts and cook for 5 minutes or until the vegetables are tender. Add the prawns and cook until they are pink and just cooked through, 1 to 2 minutes.
Step 5: Remove from the heat. Ladle into bowls, garnish with the cilantro, and serve.
See more recipes from Christina Ha.
Reprinted with permission from Christine Ha's Recipes From My Home Kitchen (2013 Rodale)