Ingredients
2 quarts unsweetened coconut milk
½ Cup palm sugar
3 stalked lemon grass peeled and chopped
¼ Cup fish sauce
½ T minced garlic
½ T minced ginger
½ Cup fresh basil leaves
1 ½ lb prawns or jumbo shrimp
4 T peanut oil
1 T red curry paste
salt and pepper to taste
Place coconut milk, sugar, lemon grass, fish sauce, garlic, ginger and basil in large pot and bring to a boil. Lower the heat and simmer and reduce by about on quarter.
Remove heads and shells of prawns, reserving all parts. Heat 2 T oil in sauté pan and sauté the heads and shells till lightly brown. Add to the soup together with the curry paste and continue to simmer until the soup thickens about 15 minutes. Strain the soup, discarding the solids and keep warm.
Lightly season the shrimps with salt and pepper. Heat the remaining oil and sauté the prawns for 30 seconds on each side .
To serve, divide the prawns between the soup bowls and ladle in the soup.
Serves 4 to 6
Prawns in Coconut Curry Soup
