Photo and recipe by Dan Clapson
8 (2 L) cups water
4 large tomatoes, quartered
5 cm piece of ginger root, peeled
5 cm piece lemongrass
2 yellow onions, peeled and halved
4 garlic cloves
1 jalapeno, halved, seeds removed
1 lemon, quartered
1 bay leaf
1 tsp Korean red pepper flakes
½ tsp ground black pepper
1 Tbs (15 mL) sriracha
1 Tbs (15 mL) soy sauce
salt (to season)
24 medium prawns (peeled and tails removed)
1 Tbs (15 mL) camelina oil
salt and pepper
3 green onions (thinly sliced)
- Place first 14 ingredients in a large pot and bring to a boil on medium-high heat. Reduce to low heat, cover and let mixture gently simmer for 2 hours.
- Next, remove pot from heat and once soup has cooled slightly, pour through a fine mesh strainer several times to remove as much of the solids as possible. Soup should have a light red hue to it.
- Preheat oven to 425º F. Toss prawns in camelina oil, season with salt and pepper and place into a baking dish. Let roast until cooked through, about 5-6 minutes.
- To serve, place 6 prawns and some of the sliced green onions into 4 separate bowls. Ladle soup over top and serve immediately.
*Note: this soup can also be served chilled