Sweet and Sour Prawn Soup

Sweet and Sour Prawn Soup


25 people made this

About this recipe: This is a noodle soup with prawns, pineapple, soy sauce, lime and a hint of chilli pepper. Break the noodles in half before cooking and garnish with fresh basil at the end.

Kathleen Burton

Serves: 6 

  • 100g rice noodles
  • 1 tablespoon vegetable oil
  • 30g sliced fresh mushrooms
  • 2 cloves garlic, chopped
  • 1 large tomato, cut into wedges
  • 160g pineapple chunks
  • 1 stalk celery, sliced
  • 2 tablespoons sugar
  • 725ml chicken stock
  • 725ml water
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 450g fresh large prawns. peeled
  • pinch cayenne pepper
  • 30g beansprouts
  • 1 spring onion, thinly sliced

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Bring a large pot of lightly salted water to the boil. Add rice noodles and cook for 8 to 10 minutes; drain.
  2. Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft. Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken stock and water; bring to the boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in prawns and cayenne pepper and simmer 3 minutes more, until prawns are pink. Stir in bean sprouts, onion and cooked rice noodles. Heat through and serve.

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