• 6servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 50 g mimosa leaves (cha oom) , hredded

  2. 2 eggs

  3. 1 tsp fish sauce , (fish sauce)

  4. 1 tbsp groundnut oil

  5. 1 1/5 litres of water

  6. 6 extra large, whole prawns , eveined

  7. juice of 1/2 limes

  8. 1 tsp palm sugar

  9. 2 courgettes , halved and very finely sliced diagonally

  10. 50 g coriander , hopped

  11. 5 large dried chillies

  12. 10 Thai shallots , peeled

  13. 5 slices of galangal

  14. 50 g shrimps , raw and peeled

Instructions Jump to Ingredients ↑

  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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