30 tiger prawns with shell on/head on/tail intact
12 small shallots
9 stalks lemon grass
3 x 4 cm long galangal root
9 table spoon fish sauce
600 g oyster mushrooms
15-16 long dry chillies
5-15 bird-eye chilies, depends on how spicy you like it
10-13 kaffir lime leaves
6 stalk coriander
4 l water
- Roast the dry chilies over low heat until slightly burn, set aside.
- Prepare the prawns. Discard the legs. Peel and devein. Squeeze and collect the fatty tomalley from the heads. Do not throw away the shells and heads. Set aside.
- Bruise the shallots and one stalk of lemongrass.
- In a pot, bring water to a boil and add the shallots and lemongrass.
- Briefly and lightly, cook the prawns for 10-15 seconds until only 60% done.
- Remove the half cooked prawns from the pot and set aside.
- Add the prawns heads and shells to the pot and cook only until the shells turn orange. Mix and press them but do not cook more than 3 minutes or you risk in damaging the delicate sweet taste of the broth. Strain the broth and discard everything but the liquids.
- Bruise the remaining lemongrass and galangal.
- Add the lemongrass and galangal to the clear broth.
- Season with 1 tablespoon of fish sauce.
- Add mushrooms, and cook for couple of minutes until the mushrooms are done.
- Add the roasted dry chilies to the pot.
- Return the prawns to the pot.
- TURN OFF THE HEAT before seasoning to ensure the flavors will remain crisp and fresh
- Crush bird’s eye chilies, keep them intact it will ensure that they will nicely float.
- Add the crushed chilies to the soup.
- Add hand torn kaffir lime leaves.
- Add roughly chopped saw coriander.
- Season with lime juice and the remaining 2 tablespoons of fish sauce.
- Transfer the soup to a serving dish.