Thai
Thai - Soups
Birdseye Chili Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 10 bird's eye chilies, smashed
- • 300g medium prawns, peeled
- • 6 cups chicken stock
- • 2 stalks lemongrass, smashed
- • 5 slices galangal
- • 5 kaffir lime leaves, torn
- • 200g oyster mushrooms, torn
- • 3 tbsp fish sauce
- • 3 tbsp lime juice
- • Fresh coriander for garnish
Preparation Steps
1
Phase 1
Bring the chicken stock to a boil with lemongrass, galangal, and kaffir lime leaves.
2
Phase 2
Stir in the oyster mushrooms and simmer for 5 minutes.
3
Phase 3
Add the prawns and half of the bird's eye chilies; cook for 3 minutes.
4
Phase 4
Remove from heat and stir in the fish sauce and lime juice.
5
Phase 5
Ladle into bowls and add the remaining bird's eye chilies on top.
6
Phase 6
Garnish with fresh coriander and serve immediately.