Thai Prawn Soup | Food Diaries | Masala TV | Zarnak Sidhwa

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on telegram
Share on whatsapp
Share on email
Share on print

You must have tried all amazing soups that Zarnak taught you this week, so here is another one of her most demanded soups. Try it at home and share your reviews.

Watch this Masala TV video to learn how to make Thai Prawn Soup ,Hot and Sour Soup and Bread sticks Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 7 December 2019.

If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website:

#MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie

Thai Prawn Soup:
Prawns ½ kg
Coconut cream 1 can
Chicken stock 1 liter
Lemongrass 2 stems
Ginger (cut in length) 2 pieces
Red chilies 2
Coriander 1 bunch
Kaffir lime leaves 5
Mushrooms 100gm
Fish sauce 2 tbsp
Lemon juice 1 tbsp
Sugar a pinch
Salt a pinch
Sliced red chili to serve
Bring the coconut cream and stock to a boil in a large saucepan. Add lemongrass, ginger, red chili and coriander roots. Tear 4 lime leaves and add to the pan. Reduce heat to low and simmer gently for 10 minutes. Add prawns and mushroom to the pan. Simmer for 2-3 minutes or until prawns change color. Remove from heat. Stir in the fish sauce, lemon juice, sugar and salt. Taste and add more fish sauce, lemon juice, sugar and salt if needed. Finely shred remaining kaffir lime leaf. Remove lemongrass from soup and discard. Divide soup among serving bowls. Sprinkle with shredded lime leaf, coriander leaves and chili.

Hot and Sour Soup:

Green beans ½ cup
Carrot 1
Button mushrooms 2-4
Onion 1
Ginger 1 tbsp
Garlic 2 cloves
Vegetable stock 2 cups
Soy sauce 1 tbsp
Sugar 1/4 tsp
White pepper powder as required
Spring onions (chopped) 2 tbsp
Shredded cabbage 4 tbsp
Bean sprouts 2 tbsp
Capsicum 1
Oil 1 tbsp
Stalk celery 1
Green chili sauce 1 tbsp
Corn flour 2 teaspoon
Salt to taste
Vinegar 1 tbsp
Heat oil and add in the chopped onions, chopped celery, sliced mushrooms, chopped ginger and garlic. Add finely chopped capsicum, carrot, French beans, bean sprouts, spring onions and shredded cabbage. Saute, add the vegetable stock to the pan along with sugar, green chili sauce, vinegar and soy sauce. Mix 4 tbsp water with corn flour and add. Keep stirring until the soup becomes thick. Add salt and white pepper powder. Once the soup achieves the desired consistency, pour it in small bowls and serve it hot with a garnish of spring onions.

Bread sticks:
Flour 250 gm
Yeast 10 gm
Salt 5 gm
Carom seeds 10 gm
Oil 1 tbsp + for greasing
Mix all ingredients and let rise for an hour. Shape into thin breadsticks and bake at 180 degrees C for 10-15 minutes or until golden, crispy and done.