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Thai Style Prawn Bisque
Main Ingredients | Prawns (kolambi/jhinga), Chicken stock |
Cuisine | Thai |
Course | Soups |
Prep Time | 20-25 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 20 medium prawns, shelled and deveined + 2 prawns deveined but not shelled
- 2 cups chicken sock
- 2 inch lemon grass root
- 2 tsps chopped celery
- 1 inch ginger
- 2 tbsps chopped onions
- 2 fresh red chillies
- 1 tbsp tomato paste
- 6-7 fresh coriander stems
- 6-7 fresh coriander leaves
- Salt to taste
- ½ cup white wine
- ¼ cup thick coconut milk
- 1 sprig fresh coriander leaves
Method
- Heat the chicken stock in a non stick wok. Chop lemon grass root, lightly crush them and add to the wok.
- Add celery and roughly chopped ginger. Add onion, shelled prawns and 2 unshelled prawns. Halve fresh red chillies and add along with tomato paste.
- Break the coriander stems and add along with coriander leaves and mix well. Add salt and mix.
- Remove the unshelled prawns and set aside. Strain the mixture and put the strained stock back into the wok and simmer.
- Cool the solids slightly and put into a mixer jar. Add white wine and grind till smooth. Add this to the simmering stock in the wok and mix well.
- Add coconut milk and mix well.
- Place the unshelled prawns on the rim of a soup bowl. Pour the bisque into the bowl. Garnish with a sprig of fresh coriander and serve piping hot.
Nutrition Info
Calories | 653 |
Carbohydrates | 69.9 |
Protein | 42.3 |
Fat | 22.7 |
Other Fiber | Iron- 13.6mg |
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