Gaeng som (Northern sour soup)

Method

1. First make the spice paste by blending the dried chilies, shallots, galangal and shrimps with a mortar and pestle until smooth.

2. Mix the mimosa leaves and with the eggs and season with the fish sauce. Heat the oil in a frying pan and cook the eggs until they form a thick omelette. Leave to cool and cut into 3 x 3cm squares.

3. Pour the water into a large saucepan and bring to the boil. Add the spice paste and simmer for 10 minutes.

4. Add the prawns and simmer 3 more minutes.

5. Just before serving, adjust the soup with a squeeze of lime juice and the palm sugar.

6. Serve the soup in individual bowls; making sure each bowl has a prawn and a sprinkling of courgettes.

7. Float the egg fritters on top to and garnish with the coriander.

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Ingredients

50g mimosa leaves (cha oom), hredded
2 Eggs
1 tsp nam pla (Thai fish sauce), (fish sauce)
1 tbsp groundnut oil
1.2 litres of water
6 extra large, whole Prawns, eveined
juice of ½ lime
1 tsp Palm sugar
2 courgettes, halved and very finely sliced diagonally
50g Coriander, hopped

For the spice paste:

5 large dried red chillies
10 Thai shallots, peeled
5 slices of galangal
50g shrimps, raw and peeled

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