Tomyum gung or spicy prawn soup with lime, lemongrass and chilli

1. For roasted chilli paste: Roast the dried chillies, shallots and garlic in a wok over low heat for 4-5 minutes, and then pound in a mortar until fine. Add ground dried shrimps and salt. Continue to pound to a fine smooth paste. Fry the pounded ingredients with oil in a wok over low heat until fragrant. Season with fish sauce, tamarind juice and sugar. This roasted chilli paste can keep for 2 weeks if refrigerated.

2. For chicken broth: Wash the chicken bones, removing any excess fat. Place the chicken bones in a large stock pot. Add water and leave to rest for 10 minutes. Add salt. Wrap the herbs in a kitchen cloth and tie the top with a string to make a bag. Place the bag in the stock pot and bring to the boil. Add Chinese radish, and boil for 15 minutes, then reduce the heat. Simmer very gently for 2 hours. Skim off any surface foam that accumulates during cooking. Remove from the heat, and rest for 20 minutes. Then strain the stock through a fine mesh sieve. Leave to cool completely. Store in the refrigerator or freeze for later use.

3. Spicy Prawn Soup with Lime, Lemongrass and Chilli: Bring the chicken broth to a boil. Add galangal, lemongrass, kaffir lime leaves and straw mushrooms, and simmer gently for 4-5 minutes. Add the prawns and simmer for another 5 minutes. Season to taste with sugar, fish sauce, lime juice, small bird’s-eye chillies, and roasted chilli paste.

4. To serve: Serve hot in heated soup bowls, garnish with fresh coriander leaves and fried dried chilli. Serve immediately.

Recipe courtesy: The Dusit Dubai Hotel

Image courtesy: Shutterstock