- Serves: 6
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: easy
- 50 g mimosa leaves (cha oom), hredded
- 2 eggs
- 1 tsp fish sauce, (fish sauce)
- 1 tbsp groundnut oil
- 1.2 litres of water
- 6 extra large, whole prawns, eveined
- juice of ½ limes
- 1 tsp palm sugar
- 2 courgettes, halved and very finely sliced diagonally
- 50 g coriander, hopped
For the spice paste:
- 5 large dried chillies
- 10 Thai shallots, peeled
- 5 slices of galangal
- 50 g shrimps, raw and peeled
1. First make the spice paste by blending the dried chilies, shallots, galangal and shrimps with a mortar and pestle until smooth.
2. Mix the mimosa leaves and with the eggs and season with the fish sauce. Heat the oil in a frying pan and cook the eggs until they form a thick omelette. Leave to cool and cut into 3 x 3cm squares.
3. Pour the water into a large saucepan and bring to the boil. Add the spice paste and simmer for 10 minutes.
4. Add the prawns and simmer 3 more minutes.
5. Just before serving, adjust the soup with a squeeze of lime juice and the palm sugar.
6. Serve the soup in individual bowls; making sure each bowl has a prawn and a sprinkling of courgettes.
7. Float the egg fritters on top to and garnish with the coriander.
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