Prawn, Shrimp Floss, White Pepper, Chilli & Thai Basil Soup with Runny Hen's Eggs

This fragrant, warming soup brings together the sweetness of fresh prawns with the umami depth of shrimp floss and the gentle heat of white pepper. The soft-boiled eggs with their golden yolks and the crispy aromatics make this a proper Thai comfort bowl with layers of texture and flavour.

Serves: 4
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients:

• 500g raw king prawns, peeled and deveined (save shells for stock)

• 4 fresh hen's eggs

• 1.2 litres chicken or prawn stock

• 3 tbsp shrimp floss (kung fu)

• 2 tsp ground white pepper

• 3-4 red bird's eye chillies, bruised in pestle and mortar

• 2 long red chillies, bruised in pestle and mortar

• 3 cloves garlic, finely sliced

• 2 shallots, finely sliced

• 3 tbsp light soy sauce

• 1 tbsp palm sugar

• 2 tbsp lime juice

• Large handful fresh Thai basil leaves

• Vegetable oil for deep frying

• Sea salt to taste

To serve:

• Steamed jasmine rice

Optional garnish:

• Extra shrimp floss

• Fresh coriander

• Lime wedges

1. Prepare the soft-boiled eggs. Bring a pan of water to the boil, gently lower in the eggs and cook for exactly 6-7 minutes for runny yolks. Transfer immediately to ice water, then peel carefully when cool enough to handle. Set aside.

2. Make prawn stock if using shells. Quickly fry shells in a dry pan for 2-3 minutes until fragrant, add to stock and simmer for 10 minutes. Strain and discard shells.

3. Heat oil for deep frying (about 5cm deep) to 160°C. Deep fry the sliced shallots until golden and crispy, about 2-3 minutes. Remove and drain on kitchen paper. Repeat with the garlic slices, frying for 1-2 minutes until golden. Set both aside to cool.

4. Bruise the chillies in a pestle and mortar until they're cracked and fragrant but not completely broken down.

5. Heat the stock in a large saucepan and bring to a gentle simmer. Add the bruised chillies, soy sauce, palm sugar, and white pepper. Simmer for 5 minutes to infuse the flavours.

6. Add the prawns to the simmering soup and cook for 2-3 minutes until just pink and cooked through.

7. Taste and adjust the seasoning with more soy sauce, lime juice, or white pepper as needed.

8. Just before serving, stir the shrimp floss into the hot soup and remove from heat.

9. Add the crispy aromatics - drop in the cooled crispy shallots, garlic, and fresh Thai basil leaves.

10. Serve immediately in warmed bowls over steamed jasmine rice. Carefully halve each soft-boiled egg and place cut-side up in each bowl, with a pinch of sea salt on the golden yolks.

Storage: Best enjoyed immediately whilst the crispy elements retain their texture and the eggs are perfectly soft.

Chef's Tips:

• The timing on the soft-boiled eggs is crucial - 6 minutes for very runny, 7 for just-set yolks

• Don't skip cooling the fried aromatics before adding to the soup - this prevents them going soggy

• Bruising rather than chopping the chillies releases their oils without making the soup too fiery

• The pinch of salt on the yolk is essential - it brings out the richness beautifully

• Serve over steamed jasmine rice to make it a proper meal - the rice soaks up all those gorgeous flavours and makes it wonderfully satisfying