Hot and sour prawn soup with lemongrass

    Hot and sour prawn soup with lemongrass


    17 people made this

    About this recipe: A wonderful soup with fantastic fresh Asian flavours.

    Serves: 4 

    • 500g (1 1/4 lb) tiger prawns with shell
    • 1L (1 3/4 pints) chicken stock
    • 3 stalks lemon grass
    • 10 kaffir lime leaves, torn in half
    • 225g (8 fl oz) straw mushrooms
    • 3 tablespoons fish sauce
    • 4 tablespoons lime juice
    • handful chopped spring onion
    • handful chopped fresh coriander
    • 4 red chillies, seeded and chopped
    • 2 spring onions, chopped

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the stock along with half of the lime leaves. Bring to the boil, then reduce heat to low, and simmer gently until the lemon grass changes colour, and the stock becomes fragrant, about 5 minutes. Sieve the stock and return to the saucepan. Discard the solids.
    2. Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, handful spring onion, coriander, red chillies and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining spring onions.

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    Reviews (1)


    I decided to make this but wanted it to be more filling so added noodles and Salmon to it. I also put in a normal onion and a tablespoon of soy sauce. It was delicious - 15 Dec 2012

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