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Thai Style Prawn Bisque

Prawn bisque made in the Thai style with lemon grass and coconut milk. This recipe is from FoodFood TV channel

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Thai Style Prawn Bisque
Main Ingredients Prawns (kolambi/jhinga), Chicken stock
Cuisine Thai
Course Soups
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Thai Style Prawn Bisque

  • 20 Prawns (kolambi/jhinga) shelled and deveined
  • 2 cups Chicken stock
  • 2 inches Lemon grass roots
  • 2 teaspoons Celery chopped
  • 1 inch Ginger
  • 2 tablespoons Onions chopped
  • 2 Red chillies
  • 1 tablespoon Tomato paste
  • 6-7 Fresh coriander stems
  • 6-7 Fresh coriander leaves
  • to taste Salt
  • 1/2 cup White wine
  • 1/4 cup Thick coconut milk
  • 1 sprigs Fresh coriander leaves

Method

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  1. Heat the chicken stock in a non stick wok. Chop lemon grass root, lightly crush them and add to the wok.
  2. Add celery and roughly chopped ginger. Add onion, shelled prawns and 2 unshelled prawns. Halve fresh red chillies and add along with tomato paste.
  3. Break the coriander stems and add along with coriander leaves and mix well. Add salt and mix.
  4. Remove the unshelled prawns and set aside. Strain the mixture and put the strained stock back into the wok and simmer.
  5. 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.
  6. 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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