This Thai prawn soup is made with fragrant herbs and it is spicy too. The basic stock consists of galangal, lemon grass, lime leaves, Thai birds eye red chillies. You can make this soup even with chicken or fish. I have used Knorr chicken stock cube instead of prawn shells as I had cleaned prawns without shell. I always make prawn stock with prawn shells, as it gives more flavour and taste to the dish when used. I have used lime skin (rind or zest) instead of lime leaves. I have also used my home made nam prik pao (chilli paste in oil) or you can use chilli oil (Lotus brand), which you can buy from any Chinese store. It is made of chillies and shrimp paste.
They are also really easy to make at home with exotic ingredients that you should be able to easily find at a local Asian grocery store or Thai store. This prawn soup balances spicy, sour, salty and sweet.
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