Soups for the soul

The Asian Age.

Life, Food

With the onset of monsoon, it’s time to savour these delicious broths.

Orange And Carrot Soup
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
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  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
  • Remove the vegetable mash and make a puree.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
  • Remove the vegetable mash and make a puree.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
  • Remove the vegetable mash and make a puree.
  • Heat saucepan add the puree cook for some time and then add juice of oranges, cook for another 15-20 minutes.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
  • Remove the vegetable mash and make a puree.
  • Heat saucepan add the puree cook for some time and then add juice of oranges, cook for another 15-20 minutes.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
  • Remove the vegetable mash and make a puree.
  • Heat saucepan add the puree cook for some time and then add juice of oranges, cook for another 15-20 minutes.
  • Add all spices and season the puree when it is gets thick add cream and thicken it well.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
  • Remove the vegetable mash and make a puree.
  • Heat saucepan add the puree cook for some time and then add juice of oranges, cook for another 15-20 minutes.
  • Add all spices and season the puree when it is gets thick add cream and thicken it well.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
  • Remove the vegetable mash and make a puree.
  • Heat saucepan add the puree cook for some time and then add juice of oranges, cook for another 15-20 minutes.
  • Add all spices and season the puree when it is gets thick add cream and thicken it well.
  • Strain the soup into a serving bowl and serve with multi-grain bread.
  • Oranges: 200gms
  • Carrots: 150gms
  • Orange Juice: 200ml
  • Black Pepper Powder: 5gm
  • Fennel Seeds Whole: 5gm
  • Salt: As per taste
  • Salad Oil: 200ml
  • Cream: 20ml
  • Turmeric Powder: 5gm
  • Sliced Onions: 100 gm
  • Leeks: 20 gm
  • Fresh Herbs: 1 gm
  • Garlic: 20 gm
  • Method:
  • Peel and cut the oranges, de-seed the wedges and remove the pulp.
  • Oven roast the carrots and orange zest and wedges and set aside the pulp.
  • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
  • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
  • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
  • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
  • Remove the vegetable mash and make a puree.
  • Heat saucepan add the puree cook for some time and then add juice of oranges, cook for another 15-20 minutes.
  • Add all spices and season the puree when it is gets thick add cream and thicken it well.
  • Strain the soup into a serving bowl and serve with multi-grain bread.
  • Lamb trotters: 200 gm
  • Ghee: 25 gm
  • Garlic: 25 gm
  • Ginger: 15 gm
  • Black pepper:  1tsp
  • Bay leaves: 2
  • Cinnamon: 1-inch stick
  • Green cardamom: 6
  • Onions, chopped: 1  
  • Coriander: 1tbsp
  • Mint stems: 1tbsp  
  • Carrot, diced: 50gm
  • Yoghurt: 50gm
  • White pepper powder: ½ tsp    
  • Salt to taste
  • Lamb trotters: 200 gm
  • Ghee: 25 gm
  • Garlic: 25 gm
  • Ginger: 15 gm
  • Black pepper:  1tsp
  • Bay leaves: 2
  • Cinnamon: 1-inch stick
  • Green cardamom: 6
  • Onions, chopped: 1  
  • Coriander: 1tbsp
  • Mint stems: 1tbsp  
  • Carrot, diced: 50gm
  • Yoghurt: 50gm
  • White pepper powder: ½ tsp    
  • Salt to taste
  • Lamb trotters: 200 gm
  • Ghee: 25 gm
  • Garlic: 25 gm
  • Ginger: 15 gm
  • Black pepper:  1tsp
  • Bay leaves: 2
  • Cinnamon: 1-inch stick
  • Green cardamom: 6
  • Onions, chopped: 1  
  • Coriander: 1tbsp
  • Mint stems: 1tbsp  
  • Carrot, diced: 50gm
  • Yoghurt: 50gm
  • White pepper powder: ½ tsp    
  • Salt to taste
  • Water: 1 litre
  • Lamb trotters: 200 gm
  • Ghee: 25 gm
  • Garlic: 25 gm
  • Ginger: 15 gm
  • Black pepper:  1tsp
  • Bay leaves: 2
  • Cinnamon: 1-inch stick
  • Green cardamom: 6
  • Onions, chopped: 1  
  • Coriander: 1tbsp
  • Mint stems: 1tbsp  
  • Carrot, diced: 50gm
  • Yoghurt: 50gm
  • White pepper powder: ½ tsp    
  • Salt to taste
  • Water: 1 litre
  • Lamb trotters: 200 gm
  • Ghee: 25 gm
  • Garlic: 25 gm
  • Ginger: 15 gm
  • Black pepper:  1tsp
  • Bay leaves: 2
  • Cinnamon: 1-inch stick
  • Green cardamom: 6
  • Onions, chopped: 1  
  • Coriander: 1tbsp
  • Mint stems: 1tbsp  
  • Carrot, diced: 50gm
  • Yoghurt: 50gm
  • White pepper powder: ½ tsp    
  • Salt to taste
  • Water: 1 litre
  • Lime juice: few drops     
  • Lamb trotters: 200 gm
  • Ghee: 25 gm
  • Garlic: 25 gm
  • Ginger: 15 gm
  • Black pepper:  1tsp
  • Bay leaves: 2
  • Cinnamon: 1-inch stick
  • Green cardamom: 6
  • Onions, chopped: 1  
  • Coriander: 1tbsp
  • Mint stems: 1tbsp  
  • Carrot, diced: 50gm
  • Yoghurt: 50gm
  • White pepper powder: ½ tsp    
  • Salt to taste
  • Water: 1 litre
  • Lime juice: few drops     
  • Orange And Carrot Soup

    Ingredients:

    • Oranges: 200gms
    • Carrots: 150gms
    • Orange Juice: 200ml
    • Black Pepper Powder: 5gm
    • Fennel Seeds Whole: 5gm
    • Salt: As per taste
    • Salad Oil: 200ml
    • Cream: 20ml
    • Turmeric Powder: 5gm
    • Sliced Onions: 100 gm
    • Leeks: 20 gm
    • Fresh Herbs: 1 gm
    • Garlic: 20 gm
    • Method:
    • Peel and cut the oranges, de-seed the wedges and remove the pulp.
    • Oven roast the carrots and orange zest and wedges and set aside the pulp.
    • Peel the onions, garlic and leeks; cut the fennel leaves to thin slices.
    • Roast the carrots and orange zest and reduce it to a pulp along with the wedges.
    • Heat the saucepan, add salad oil and when the oil is hot, add some black pepper and sliced onions, garlic, leeks and fennel leaves. Sauté till it gets light brown.
    • After sautéing it for a while until light brown, add roasted carrots and orange zest, sauté it for approximately 10 minutes.
    • Remove the vegetable mash and make a puree.
    • Heat saucepan add the puree cook for some time and then add juice of oranges, cook for another 15-20 minutes.
    • Add all spices and season the puree when it is gets thick add cream and thicken it well.
    • Strain the soup into a serving bowl and serve with multi-grain bread.

    — By Chef Amit Sharma, Hotel Sea Princess

    PAYA SHORBA

    Ingredients:

    • Lamb trotters: 200 gm
    • Ghee: 25 gm
    • Garlic: 25 gm
    • Ginger: 15 gm
    • Black pepper:  1tsp
    • Bay leaves: 2
    • Cinnamon: 1-inch stick
    • Green cardamom: 6
    • Onions, chopped: 1  
    • Coriander: 1tbsp
    • Mint stems: 1tbsp  
    • Carrot, diced: 50gm
    • Yoghurt: 50gm
    • White pepper powder: ½ tsp    
    • Salt to taste
    • Water: 1 litre
    • Lime juice: few drops     

    Method:

    1. Heat ghee, add the whole spices and let them crackle. Saute chopped onions, ginger, carrots and garlic till onions are golden brown.
    2. Add the trotters and sauté. Add whisked yoghurt, coriander stems and mint stems and cook for 5 more minutes.
    3. Now add water and slow cook in a pressure cooker for 45 minutes to an hour. Add fresh coriander and limejuice for garnish.

    — By Chef Amninder Sandhu, Arth

    Spicy Thai Soup with Prawns

    Ingredients:

    Medium-Sized Prawns, de-veined and shelled; 350 gm (save the shells and heads)  
    Vegetable Oil: 2 tbsp  
    Water: 3 cups  
    Chicken Stock: 5 cups  
    Lemongrass bulb, crushed: 2 pieces  
    Galangal, washed and thinly sliced: 20 g  
    Fresh Cilantro, chopped: 1/2 cup  
    Kaffir Lime Leaves: 4-6  
    Thai Red Chilli, crushed: 2 tbsp  
    Oyster Mushroom: 1 cup  
    Straw Mushroom: 1 cup  
    Thai Chilli Paste: 1/4 cup  
    Fish Sauce: 3 tbsp  
    Lime Juice: 1/4 cup  

    Method:

    1. Sauté the prawn shells and heads, half galangal, lemongrass, cilantro and kaffir lime leaves.
    2. Add water and simmer for 15 minutes to make the seafood stock. Strain and reserve the liquid and remove the shells and heads.
    3. In a mortar and pestle, pound rest of the lemongrass, galangal, kaffir lime leaves and Thai red chillies into a paste.
    4. Bring the chicken and prawn stock to a simmer, add the paste and simmer for 8-10 minutes.
    5. When it comes to a boil, add mushrooms and cook for 1-2 minutes or until cooked.
    6. Add chilli paste and fish sauce. Stir to dissolve the chilli paste.
    7. Add shrimp meat and cook just until done. Turn off the heat.
    8. Before serving with jasmine rice, top the soup with limejuice and cilantro.

    — Recipe by Foodhall

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