Hot and sour prawn soup

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Hot and sour prawn soup
  • 16 green prawns, peeled, deveined, tails intact, shells reserved
  • 8 cup chicken stock
  • 1 lemongrass stalk, trimmed, bruised, cut into 3 pieces
  • 1 carrot, thinly sliced
  • 4 kaffir lime leaves, torn
  • 1 long chilli, sliced
  • 1 tablespoon light soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • snow pea sprouts, fried green onion, to serve


Hot and sour prawn soup
  • 1
    In a large saucepan, combine prawn shells with 8 cups chicken stock and lemongrass stalk. Bring to the boil on high.
  • 2
    Reduce heat to low and simmer, uncovered, for 10 minutes. Strain liquid into a large bowl. Return stock to same pan. Add carrot, kaffir lime leaves and chilli into pan. Simmer for 4-5 minutes until carrot is just tender. Add prawns and simmer for 1-2 minutes until prawns change colour.
  • 3
    Remove from heat, stir in soy sauce, fish sauce and lime juice. Serve topped with snow pea sprouts and fried green onion.

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