- 1 KG MEDIUM SIZE PRAWNS
- 1 STALK LEMON GRASS, chopped
- 1 RED CHILI PEPPER, chopped
- 2 TBSP FISH SAUCE
- 200 GRAM PUFF PASTRY
Stir fry the onions, carrots and green pepper for 5 minutes. Add the stock, the lentils and the tomato puree and simmer for 30 minutes. Pour the soup in a plate and stir in a spoonful of cream. Decorate with green onion.
See also recipes for Brazilian lentil soup, Chilean lentil soup and Spanish lentil soup.
Shell the prawns. Rinse the shells and fry them for 5 minutes. Add 1 liter water and salt to taste, and half of the lemon grass, and cook for 20 minutes. Strain the soup through a sieve. Stir-fry the prawns for 4 minutes, add the lemon grass and the chili pepper, fry two minutes more. Add the prawns to the soup and stir in the fish sauce. Distribute the soup over 4 soup bowls, which are resistant to oven temperatures. Roll out the puff pastry and cut out 4 circles to cover the soup bowls. Put the soup bowls with their puff pastry lid in the oven at 200 degrees for 15 minutes.
