- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: easy
- 5 cloves garlic, finely chopped
- 3 red shallots, sliced
- 2 tsp finely chopped ginger
- 2 tsp finely chopped galangal, use ginger if none available
- 1 stalks lemongrass, sliced
- 2 red birds-eye chillies
- 8 coriander roots, chopped
- 4 lime leaves, finely sliced
- 12 unshelled raw king prawns
- 1 tbsp vegetable oil
- 1 litres fish stock
- 2 small small red chillies, finely sliced
- about 75 ml fish sauce, to taste
- 2 tomatoes, peeled, seeds removed, sliced into strips
- 2 scallops, sliced
- 6 chestnut mushrooms, finely sliced
- 12 Vietnamese mint, chopped
- 1 tsp chopped spearmint leaves
- lime juice, to taste
1. Using a pestle and mortar, pound the garlic, shallots, ginger, galangal, lemongrass, birds-eye chillies, two of the coriander roots and half of the kaffir lime leaves.
2. Remove the shells and heads from the prawns and the dark intestinal tracts along the side of each prawn.
3. Heat a large wok or saucepan and add the oil. Fry the prawn heads and shells until their colour darkens. Add the remaining coriander roots and 2 tablespoons of the spice and fry until aromatic (any remaining paste can be reserved in the fridge for a few days and used in other Thai dishes).
4. Add the fish stock, bring to the boil and then simmer for 2-3 minutes. Season with salt to taste.
5. Slice the prawns and set aside.
6. Strain the soup through a metal sieve into another hot pan, discarding the contents of the sieve. Add the rest of the lime leaves, the sliced red chillies, a glug of fish sauce, tomatoes and the mushrooms.
7. Simmer until everything is heated through.
8. Put the sliced scallop in the bottom of two serving bowls and sprinkle the chopped herbs over the top. Pour the soup into each bowl. Add a squeeze of lime juice and fish sauce and serve immediately.
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