Hot and Sour Prawn Soup

This soup is otherwise known as Tom Yum Goong on Thai food menus.

1 pound raw shrimp (prawns)

1 tablespoon oil

8 cups water

2 tablespoons red curry paste (commercially available in Asian food sections)

2 tablespoons tamarind puree

2 teaspoons turmeric

1 teaspoon chopped red chilis

4-6 lime leaves

2 tablespoons fish sauce

2 tablespoons lime juice

2 teaspoons soft brown sugar

1/4 cup cilantro leaves

Remove the shrimp heads. Peel the shrimp, leaving the tails intact. Using a sharp knife, slit each prawn down the back and devein. Set the shrimp aside. Heat the oil in a large pan.

Add the shrimp shells and heads to the pan and cook for 10 minutes over medium high heat, tossing frequently until shells and heads are deep orange.

Add 1 cup of water and the curry paste to pan. Boil for 5 minutes until reduced slightly. Add remaining water and simmer for 20 minutes. Drain, reserving the stock. Discard heads and shells.  Return stock to pan.

Add the tamarind, turmeric, chilies and lime leaves to pan. Bring to boil and cook for 2 minutes. Add shrimp to pan. Cook for 5 minutes or until shrimp turn pink. Add the fish sauce, lime juice and sugar to the pan and toss together. Serve sprinkled with cilantro.