011e Spicy Prawn Soup (Sop Udang Asam Pedas)Rvs



500 grams Fresh prawns peeled, shrimps shells take aside for making shrimp stock

2 tbs. Vegetable oil

12 cups Water for the stock

1 stalk Lemon grass cut into 10 cm pieces, Bruised

2 Fragrant kafir lime leaves

2 pcs Tomatoes cut in to half, sliced in 2 cm wide.

4 cloves Garlic finely sliced

6 Shallots sliced

1 Lime freshly squeezed

2 Red fresh chillies seeded, finely sliced

6 pcs Champignons sliced in half

3 tbs. Fresh corriander leaves chopped

2 cm Galangal finely sliced

1 Onion cut in to half, sliced in 1 cm wide.

Salt ang Pepper to taste


Heat about 2 tablespoons vegetable oil in a wok over medium-low heat. Add the shrimp shells and toss well. Allow the shells to cook 2-3 minutes, stirring often. Add 12 cups of water to the shells. Bring to a simmer, pressing down on the shells with a spatula to extract maximum flavor. Simmer 5-7 minutes. Pour the stock through a strainer into a pot, pressing down on the shells until all liquid is extracted.

Add galangal, lime leaves and lemon grass to boiling shrimp stock in the pot. Boil rapidly for several minutes. Add prawns  and mushrooms and cook for another 3 minutes.

Turn down the heat to low and add lime juice, tomatoes, onion, chillies, salt and pepper. Stir and simmer for another minute.

Taste to see if more lime juice is needed. Served garnished with chopped coriander leaves.