Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
This spicy prawn soup is a Thailand staple for both locals and holidaymakers. It’s a healthy dish that packs a punch in the flavour department. This dish is perfect as a starter when entertaining or as a light midweek dinner
Ingredients for 2
- 12 large tail-on shrimp, peeled
- Kosher salt and freshly ground black pepper
- 1 stalk lemon grass, outer leaves removed, lightly smashed, and -sliced diagonally into 1-inch slices
- 5 kaffir lime leaves, torn in half
- 1 (2-inch) piece galangal, thinly sliced
- 4 Thai chiles, stalks removed and lightly smashed
- 4 oyster mushrooms, halved lengthwise
- 8 cherry tomatoes
- 1/2 white onion, sliced into 1/2-inch wedges
- 3 tablespoons fish sauce
- 1 teaspoon palm sugar or packed dark brown sugar
- 10 tablespoons coconut milk
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons Thai roasted chile paste
- 1/4 cup roughly chopped cilantro
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 149ºF (65ºC). Bring an additional 4 1/2 cups (1 L) water to a boil in a large pot over high heat.
Step 2
Lightly season the shrimp with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion method or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 15 minutes.
Step 3
Meanwhile, prepare the soup: Add the lemongrass, kaffir lime leaves, galangal, and Thai chiles to the pot of boiling water. Continue to boil for 10 minutes.
Step 4
Add the mushrooms, tomatoes, and onion. Continue to boil until the onions are soft, 1 to 2 minutes. Add the fish sauce and palm sugar, and boil for 2 minutes. Remove from heat and add the coconut milk, lime juice, chile paste, and cilantro. Season to taste with additional lime juice, fish sauce, and/or palm sugar.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Immediately remove shrimp from the bag and transfer to the soup. Divide the soup between 2 serving bowls. Serve.