Hot and sour prawn soup

PDF

Add to Recipe Box

Ingredients

6 cups fish stock or vegetable stock or 3 cups clam juice mixed with 3 cups water

1/4 cup rice vinegar

2 stalks fresh lemongrass, trimmed to use bottom 2 to 3 inches (optional)

1 tbsp minced fresh galangal (Thai ginger) or Chinese ginger

4 kaffir lime leaves (optional)

1 tsp roasted red chili paste

3 tbsp fresh lime juice

2 tsp fish sauce

2 tbsp palm sugar or brown sugar

1 lb prawns or large shrimp, peeled and deveined

1 cup sliced shiitake mushrooms

2 tbsp chopped fresh cilantro

1 to 2 Thai chilis, sliced (optional)

Fresh cilantro sprigs (optional)

Need any ingredients? Visit our Store!

Chef Photos

Serves 6

Directions

1. Bring stock and vinegar to boil in stockpot on medium-high heat. Reduce heat to low. Stir in lemongrass, galangal, kaffir lime leaves and chili paste; simmer 5 minutes.

2. Mix lime juice, fish sauce and sugar in small bowl until sugar is dissolved. Add to stockpot with prawns and mushrooms; simmer 2 to 3 minutes or just until prawns turn pink.

3. Remove lemongrass and kaffir lime leaves before serving. Stir in chopped cilantro and chilis, if desired. Ladle into bowls. Garnish with sprigs of cilantro.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!

Ingredients

Chef Photos

Directions

Comments and Reviews

Cancel reply