- 20 raw shell-on king prawns
- 1tsp sesame oil
- 2 sticks lemongrass, chopped
- 4 thick slices galangal, peeled and chopped (or 1tbsp galangal paste)
- 5 lime leaves, torn
- 3 red chillies, chopped
- 4tbsp nam pal (Thai fish sauce)
- 3tbsp lime juice
- 1tbsp caster sugar
- 1tbsp sweet Thai dipping sauce
- 200g sugar snaps, sliced on the diagonal
- 200g bean sprouts
- Bunch spring onions
- small bunch coriander leaves to garnish
- Shell the prawns reserving the meat then in a large pan or wok heat the sesame oil and fry the empty prawn shells on a high heat until pink. Add 1.2 litres of boiling water and simmer for 5 minutes before removing the shells from the pan with a slotted spoon.
- Add the lemongrass, galangal and lime leaves to the pan and simmer for 2 minutes then add the chillies, fish sauce, lime juice and sugar for a further minute. Taste, adding more lime, sugar, fish sauce or sugar if necessary.
- Add the raw prawns to the pan along with the mange tout and bean sprouts and cook for a final 2 minutes until the prawns are pink and the vegetables are soft. Serve the soup in large bowls and garnish with fresh coriander leaves.
For a meatier, more savoury version replace the prawns with shredded, cooked chicken and the water with chicken stock.