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Hot and sour prawn soup
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Ingredients:
  • 500g medium green prawns
  • 18.40 gm vegetable oil
  • 2000.00 gm water
  • 3cm piece of fresh ginger, peeled and sliced
  • 3 cloves garlic, chopped
  • 3 small red chillies
  • 1 stalk of lemon grass, inner core thinly sliced
  • 6 makrut lime leaves, sliced
  • 200g can straw mushrooms, drained and halved lengthways
  • 48.80 gm fish sauce
  • juice of 2 limes
  • 1 small red chilli, seeds removed, finely chopped
  • 2 green onions, sliced
  • 62.50 ml coriander leaves
Instructions:
  • Peel prawns, keeping tails on, and set aside heads and shells. In a large saucepan over high heat, heat oil. Add prawn heads and shells and cook until shells are pink.
  • 1. Combine water, ginger, garlic, chillies, and lemongrass in a pot. 2. Lower the heat to medium-low and gently simmer for 20 minutes. 3. Remove the pot from the heat and strain the mixture, keeping the liquid and discarding the heads and shells.
  • Transfer the stock back to a clean saucepan. Add lime leaves and bring to a boil. Lower the heat, incorporate prawns, mushrooms, fish sauce, lime juice, and chilli. Allow to simmer for 2 to 3 minutes until the prawns are cooked. Take off the heat and serve in bowls. Garnish with green onions and coriander leaves before serving.

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