Thai Prawn and Lemongrass Broth
- 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