Asian: Thai Soup 14 by Recipe Cottage

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	Thai Soup 14

		Creamy Lemon Grass and Basil Soup with Seafood 24 large raw prawns 16 green-lipped mussels (thawed if frozen) 40 g (1 1/3 ounce) butter 75 g (3 ounces) shallot, finely chopped 1 clove garlic, crushed 300 ml (1/2 pint) dry white wine 3 lemon grass stalks, bruised 1 kaffir lime leaf 15 to 30 ml (1 to 2 tablespoons) lemon juice, to taste 300 ml (1/2 pint) single cream 30 ml (2 tablespoons) shredded basil leaves 2 rashers sweet-cured back bacon, derinded and chopped 2 egg yolks Salt and freshly ground black pepper 50 g (2 ounces) butter 1 clove garlic, crushed 4 to 6 slices French bread 30 ml (2 tablespoons) finely chopped basil Shell and de-vein the prawns, reserving the shells. To make the stock, melt 25 g (1 ounce) of the butter in a saucepan, add the prawn shells and fry until pink. Add half of the chopped shallot with the garlic and cook until translucent. Add 300 ml (1/2 pint) water, the wine, lemon grass and kaffir lime leaf. Bring to the boil, reduce the heat and simmer for 30 minutes. Strain the stock and adjust the flavour with lemon juice. Meanwhile prepare the garlic croutes. Melt the butter in a pan, add the garlic and cook until softened. Add the bread slices and fry until golden on both sides; drain on kitchen paper. Toss in the chopped basil and keep warm. Bring the stock to the boil in a large pan. Add the prawns and cook until just pink, about 2 to 3 minutes. Remove with a slotted spoon and set aside. Add the mussels to the stock, heat through, then remove and set aside. Add the cream and shredded basil and simmer for 2 to 3 minutes. Meanwhile, cook the remaining shallot and the bacon in the rest of the butter until tender. To serve, add the onion and bacon to the soup, with the prawns and mussels. Heat through, then transfer the seafood to warmed soup plates. Off the heat, work the egg yolks into the soup. Season with salt and pepper to taste and ladle over the seafood. Serve immediately, with the garlic croutes.