Thai Prawn and Lemongrass Broth
Thai Prawn and Lemongrass Broth

Ingredients

Method

  • 10 prawn head and shells
  • Dash of veg oil
  • 1⁄2 onion, finely sliced
  • 1 garlic clove, chopped
  • 1 lemongrass stalk, peeled and inner core finely sliced
  • 8 cherry tomatoes, halved
  • 300ml boiling water
  • 2 tbsp soy sauce
  • 4 shiitake mushrooms, sliced
  • 5 raw tiger prawns or similar
  • 2 tbsp chopped chives
  • Squeeze of lime
  • Chopped coriander, to garnish
  • Fry the prawn head and shells, onion, and garlic in the oil for 2-3 minutes to soften. Add the lemongrass, half of the tomatoes, and the boiling water. Simmer for about 10 minutes.
  • Strain through a sieve into a clean pan. Add the remaining tomatoes, mushrooms, soy sauce, and tiger prawns, and simmer for about 3 minutes or until the shellfish has turned pink. Squeeze in the lime, stir in the chives, and serve in a bowl with the coriander garnish.
30 mins
1 serving
This recipe pairs perfectly with the Artwine 'Madame V' Viognier 2018 from Clare Valley, Australia.

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