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Archive of BBC Food Recipes

Thai-style prawn, shiitake mushroom and lemongrass broth

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Place the prawn heads and shells into a saucepan, add the oil and onion and fry for 2-3 minutes.

  2. Add the lemongrass, half of the tomatoes and all of the boiling water. Simmer for ten minutes.

  3. Strain through a sieve into a clean pan. Add the soy sauce, mushrooms, remaining cherry tomatoes and prawns and simmer for three minutes, or until the prawns have just turned pink.

  4. Stir in the chives and finger lime seeds. Pour into a serving bowl and garnish with chopped coriander.

Ingredients

  • 10 tiger prawn heads and shells
  • dash vegetable oil
  • ½ onion, finely sliced
  • 1 garlic clove, chopped
  • 1 lemongrass stalk, outer layers removed, finely sliced
  • 8 cherry tomatoes, halved
  • 300ml/½ pint boiling water
  • 2 tsp soy sauce
  • 4 shiitake mushrooms, sliced
  • 5 raw tiger prawns
  • 2 tbsp chopped fresh chives
  • 1 finger lime, seeds only
  • chopped fresh coriander, to garnish

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