Fragrant Red Curry Prawn broth
Yield: 4
Fragrant, warming and deeply comforting, this red curry prawn broth combines aromatic lemongrass, kaffir lime and Ayam red curry paste with a rich homemade prawn stock. Filled with silky tofu, rice noodles, mushrooms and fresh greens, it’s a nourishing bowl layered with spice, citrus and gentle heat.
Ingredients
Instructions
- Peel the Prawns and set the shells aside to make the broth
- To a pot with a few tablespoons of olive oil, add some of the Prawn shells and heads. Cook until coloured and then add the Lemongrass, Garlic, Galangal or Ginger, Kaffir Lime leaves, Ayam Red Curry paste, and about a litre of salt reduced Chicken stock, place over high heat and boil for 5-10 minutes or until fragrant.
- Strain the Prawn stock through a fine sieve and discard the shells and aromatics.
- Add the Prawn Stock back into the pot along with the peeled Prawns, Mushrooms and Tomato simmer for 5 minutes or until tender.
- Stir in Ayam Sambol Oelek, Lime juice and Ayam Fish Sauce, and add Tofu to heat through.
- Blanch the Gai Lan in the stock, add the cooked rice noodles, spoon in the Tofu and Broth, and Serve with extra Chilli and lime wedges alongside.
