Step 1 of 10
Peel and devein the prawns. Reserve heads and shells. Refrigerate the prawn bodies.
Step 2 of 10
Make the stock. In a pot, melt a knob of oil over medium-high heat. Add prawn heads and shells, pressing on the heads with a spoon to release the fat — it'll turn the oil orange. Stir 3 minutes.
Step 3 of 10
Add 1.2 L water and a pinch of salt. Bring to a simmer. Simmer 15 minutes, skimming any foam.
Step 4 of 10
Strain through a fine sieve, pressing on the solids to extract everything. You should have about 900 ml of fragrant orange stock. Return to the pot.
Step 5 of 10
Add lemongrass, galangal, kaffir lime leaves, chiles, garlic, and shallots. Bring to a simmer; simmer 5 minutes to infuse.
Step 6 of 10
Add the mushrooms and cherry tomatoes. Cook 2 minutes.
Step 7 of 10
Stir in the nam prik pao, fish sauce, and palm sugar. Taste — the broth should be aggressively savoury and slightly sweet, with the aromatic top notes pushing through.
Step 8 of 10
Add the prawns. Cook 90 seconds — they'll curl and turn pink. Don't overcook.
Step 9 of 10
Off the heat. Stir in the lime juice. Taste again — the broth should now read as sour-salty-spicy-sweet, in that order.
Step 10 of 10
Ladle into bowls. Scatter cilantro leaves. Eat hot.
Ingredients 15
the protein
- 500 g large head-on prawns (or substitute body-on shrimp + extra shells)
the broth
- 4 stalks lemongrass, lower 10 cm only, bruised and cut into 5 cm batons
- Thumb-sized piece galangal, sliced into 5 mm coins (or substitute fresh ginger — different flavour, but acceptable)
- 8 kaffir lime leaves, torn (not chopped — torn releases more oil)
- 4–8 bird's eye chiles, lightly bruised
- 3 cloves garlic, smashed
- 4 small shallots, bruised (left whole)
- Pinch sea salt
the body
- 200 g straw mushrooms, halved (or oyster mushrooms)
- 8 cherry tomatoes, halved (optional)
the seasoning
- 2 tbsp nam prik pao (Thai roasted chili paste)
- 3 tbsp fish sauce
- 1 tsp palm sugar (or light brown sugar)
- 60 ml fresh lime juice (juice of 3 limes)
the finish
- 1 small bunch cilantro, leaves picked