Rustic and comforting, very Asian in essence, this prawns and ginger soup recipe is simplicity illustrated.
Saute ginger, garlic and shallots in a little oil, pour in water, add the prawns and some kind of magic happens.
You’d think that since the sautéing ingredients are very similar to those used to cook tinola, the soup would also taste like tinola. But, no, this soup does not taste anything like tinola.
When the prawns are very fresh, the meat is sweet and the sweetness finds its way into the broth. Ergo, the resulting broth tastes very much different. The sweetness combined with the spiciness of the ginger is magnificent.
- 6 prawns (about 250 g. total weight)
- 2 tbsps. of cooking oil
- 3 shallots
- 3 cloves of garlic
- a thumb-sized piece of ginger
- fish sauce (patis), to taste
- a large handful of green leafy vegetables (cut up if they are large)
- Start by cleaning and trimming the prawns. Rinse under running water. Drain. Cut off the tentacles and feet.
- Peel and thinly slice the shallots. Crush, peel and roughly chop the garlic. Peel and thinly slice the ginger.
- Heat the cooking oil in a pot. Saute the shallots, garlic and ginger, stirring often, until softened and fragrant. Pour in about four cups of water. Bring to the boil, add the prawns, season with fish sauce and wait until the liquid boils once more.
- Continue boiling for another three minutes (no longer — if the prawns are overcooked, the meat turns tough) then turn off the heat. Add the greens, press down into the broth, then cover the pot. Let steep for five minutes.
- Taste the broth and adjust the seasoning, if needed, before serving the prawns and ginger soup.