The Gentleman’s Gourmet Cookbook The Gentleman’s Gourmet | Page 15

THAI CRAYFISH SOUP
Serves 2
INGREDIENTS
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20g fresh ginger, peeled and chopped
1 red chilli chopped
2 talks lemon grass
3 garlic cloves minced
1 handful fresh coriander
1 tsp ground coriander
2 tbsp olive oil
1 tsp turmeric
1 tsp cardamon seeds
400mls vegetable stock
300mls coconut milk, reduced fat
300g crayfish (prawns are fine)
1 tsp low sodium soy sauce
METHOD
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In a blender, add 1 tbsp of olive oil, a splash of soy sauce, your ginger, chilli, garlic and
coriander until made into a paste.
Into your pan add the paste and vegetable stock, turmeric, ground coriander and cardamom;
allow to simmer then adding in the coconut milk + bruised lemon grass and bringing to boil.
Add in your crayfish (or prawns) until cooked and then stir in some more fresh coriander.
To serve, separate into two bowls, leaving the prawns still in the pan until last then distribute
them into the centre of each bowl and finish with another splash of soy sauce.
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