Sweet and Sour Prawn Soup

    Sweet and Sour Prawn Soup

    (24)
    22saves
    40min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (24)

    by
    21

    This is soooooo good. I made the mistake of thinking I could peel and devein my own shrimp....I recommend just buying the stuff already done. This isn't really good reheated so you may want to make sure this is your main dish if you have a smaller family.  -  10 Sep 2001  (Review from Allrecipes US | Canada)

    by
    15

    Ok, I used this recipe more as a guide. I pretty much just eyeballed the ingredients, adding more of whatever until it tasted how I wanted. I omitted the sugar, and used some of the pineapple juice instead, and I also added a good splash of Fish Sauce for more of an authentic Thai flavor. Finally, I didn't bother cooking my noodles separately - I just added them to the soup, and let them soften in the broth. This was absolutely delicious, and something I will definitely make again. Thanks so much, Kathleen!  -  20 Feb 2007  (Review from Allrecipes US | Canada)

    by
    14

    very nice,easy to make and yes, it is elegant!  -  07 Jan 2001  (Review from Allrecipes US | Canada)

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