Khun Malee’s goong tom manao (prawn, chilli and lime soup)
SERVES 4 AS PART OF A MEAL. HANDS-ON
“TIME 30 MIN Chef Khun Malee, who’s in her 70s, runs a restaurant called Puong Thong in Chiang Mai. She is one of my food heroes and the originator of this dish. Khun Malee serves this with one giant river prawn per person. I’ve used two large king prawns, but you could use one langoustine or giant prawn each if you like – just don’t overcook them.”
• 8-10 bird’s eye chillies, chopped
• 4-5 large garlic cloves, peeled
• 500ml good quality chicken stock
• 200g large sustainable king prawns, peeled, preferably tail on
• 4-5 tbsp lime juice
• 4-5 tbsp nam pla (fish sauce)
• Handful freshly chopped coriander to garnish YOU’LL ALSO NEED…
• Pestle and mortar
1 Pound the chillies and garlic in a pestle and mortar to a fine paste (you can use a small food processor or Nutribullet to do this, if you like).
2 Bring the stock to a simmer in a medium saucepan. Add the chilli and garlic paste, then bring back to the boil. Simmer for 1-2 minutes, then add the prawns and bring back to the boil for 2-3 minutes until the prawns are pink and just cooked.
3 Remove the pan from the heat, then add the lime juice and fish sauce. Taste and add more of each as needed. Divide among bowls (see box, left) and garnish with fresh coriander to serve.
PER SERVING 57kcals, 0.5g fat (0.2g saturated), 10.8g protein, 2.2g carbs (1.5g sugars), 4.4g salt, 0.2g fibre
★ For more ways to use nam pla (fish sauce), see Loose Ends
A BIT ABOUT KAY…
Food writer and broadcaster Kay is the author of Baan: Recipes and Stories from my Thai Home (Pavilion Books £20) and several books on cocktails, aperitifs and drinks.