Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
20 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
45 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
6 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/10/recipe-standard-size-3.jpg)
Ingredients
"- For blending
- 2 stalk lemongrass
- 2 inches galingale
- 1 red onion
- 1 inch ginger
- 5 cloves garlic
- ½ tbsp. dried shrimp
- 1tbsp grinded chilli paste
- 1 stalk kaffir lime leaves
- For gravy
- 1kg prawns, shelled and deveined
- 500ml water
- 3 tbsp oil
- 1 sweet potato, diced
- 1 can Kimball Tomato Soup
- fish stock powder, to taste
- salt, to taste
- sugar, to taste
- 1 packet Kimball Angel Hair, cooked as per instructions on pack
- For garnishing
- 1 boiled Egg
- 1 piece tofu
- 1 green chili, sliced
- fried shallots
Method
"- Boil prawn shells with water for 20 mins.
- In a pan, sauté blended ingredient with oil until fragrant. Add in prawn stock and sweet potato and boil until sweet potato softens.
- Add Kimball Tomato Soup and bring it to boil. Season with fish stock powder, salt and sugar.
- Assemble Angel hair Kimball in bowl, pour soup in.
- Put condiments on top and ready to serve