Prawn
Thai-style sausage and coconut soup
This tasty and warming spicy soup is substantial enough to have for dinner as it contains balls of sausage meat.
Ingredients:
- 3 bird's-eye chillies, chopped
- 3 garlic cloves, crushed
- 1 tbsp chopped fresh root ginger
- 2 tbsp chopped fresh coriander
- 1 tsp shrimp paste
- splash thai fish sauce, to taste
- 6 pork sausages, skins removed and crumbled
- salt and freshly ground black pepper
- for the soup base
- 2 tbsp vegetable oil, for frying
- 1 shallot, sliced
- 3 garlic cloves, sliced
- 2cm/1in fresh root ginger, sliced
- bunch fresh coriander, stalks finely chopped and leaves separated
- 1–2 tbsp thai red chilli paste
- 1–2 tbsp tamarind paste
- 1 tbsp palm sugar
- 500ml/18fl oz chicken or vegetable stock
- 400ml tin coconut milk
- 5 chestnut mushrooms, sliced
- 100g/3½oz bamboo shoots, julienned
- 50g/1¾oz green beans, cut into 1cm/½in pieces
- 3 lemongrass sticks, cracked
- 2 limes, for squeezing
- bunch fresh thai basil, chopped, to garnish
- splash thai fish sauce, to taste
- salt and freshly ground black pepper
Directions:
- To make the sausage balls, blitz all of the ingredients, except the sausages, in a food processor and then mix in the sausage meat. Taste and season with salt and pepper. Roll into balls, half the size of golf balls, and set aside.
- To make the soup, heat the oil in a large saucepan and fry the sausage balls until coloured all over. Remove and set aside.
- In the same pan sweat the shallot, garlic, ginger and coriander stalks for 5 minutes. Add the chilli paste, tamarind, palm sugar and stock. Add the coconut milk, mushrooms, bamboo shoots, beans and lemongrass. Taste and season with salt and pepper.
- Add the sausage balls back into the pan and poach gently for 4–5 minutes until cooked through.
- Serve in bowls with the limes, fresh Thai basil and fish sauce to season as you like.