Hot Thai soup of oyster mushrooms and prawns

Hot Thai soup of oyster mushrooms and prawns

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

The herbs and aromas of Thailand are very intense indeed. At home I like to accompany this soup with a dish of plain boiled rice: I slightly dip a spoonful of rice into the soup to collect just enough of the wonderful liquid to flavour the rice. This may be not what Thai etiquette requires, but it gives me great satisfaction!

Ingredients

Quantity Ingredient
200g cultivated yellow oyster mushrooms
20 medium raw prawns
2 tablespoons corn oil
800ml water
4 lime leaves
2 lemongrass stalks
a few leaves of thai basil
1 garlic clove
1 tablespoon chilli oil
4 small fresh red chillies
salt, to taste

Method

  1. Trim the oyster mushrooms and cut into small pieces. Shell the prawns, keeping the shells, and set the prawns aside.
  2. Fry the prawn shells in a casserole dish in the corn oil until crisp, then add a little of the water. With a pestle, crush the shells to release all the juices. Add the rest of the water and the lime leaves, lemongrass, basil and garlic. Bring to the boil, reduce the heat, cover and simmer for about 10 minutes. Sieve and discard the shells and other ingredients.
  3. Put the prawn stock into a pan and add the mushrooms, shelled prawns and chilli oil. Season with salt to taste. Bring to the boil and cook for 3–4 minutes. Serve in bowls with a whole red chilli on top of each.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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