- 6 prawns
- 2 stalks lemongrass
- 5 kaffir lime leaf (slightly crushed by hand)
- 3 sliced galangal
- 1 red chilli (cut diagonally)
- 1-2 red onions (minced)
- 1 tbsp oil
- 8 cherry tomatoes
- 1 packet shimeiji mushroom
- 1 tbsp thai chili sauce
- 3 tbsp lemon juice
- 2 tbsp fish sauce
- 500ml chicken/vegetable broth
- 300ml water
- Salt (to taste)
Method
- Wash, deshell and devain prawns. Set aside prawn shell and prawn head.
- Slightly pat lemongrass and cut into 3 inch section. Leave a small portion for decoration.
- Add oil into inner pot. Select “Steam” function and cook with preserve timing. Add prawn shell and prawn head and saute.
- Add in chicken broth and water and let it boil. Once boiling, remove prawn shell and prawn head.
- Add lemongrass, galangal and red onion to boil (about 10mins), then add thai chilli sauce, kaffir lime leaf, shimeiji mushroom and cherry tomatoes to the broth.
- Once boiling, add fish stock, prawns, lemon juice and salt to taste.
- Soup is ready to serve once the prawn cooked.
