Hot and sour prawn soup

Hot and sour prawn soup


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About this recipe: Prawns are a source of selenium, which helps to protect the cardiovascular system.

Rachel Warren Chadd

Serves: 8 

  • 1.4 litres (2 1/2 pints) fish stock
  • 1 tablespoon finely chopped lemongrass, or 1/2 teaspoon finely grated lime zest
  • 1 garlic clove, finely chopped
  • 1 fresh red or green chilli, finely chopped
  • 225g (8 oz) button mushrooms, sliced
  • 115g (4 oz) raw prawns, peeled and deveined
  • 2 tablespoons rice vinegar or white wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon cornflour
  • 2 spring onions, thinly sliced

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Combine the fish stock, lemongrass, garlic and chilli in a saucepan. Bring to a simmer. Partly cover and cook for about 5 minutes.
  2. Stir in the mushrooms and prawns. Simmer, partly covered, for a further 3 minutes or until the mushrooms are soft and the prawns have turned pink.
  3. In a small bowl, combine the vinegar and soy sauce with the cornflour until smooth. Stir this mixture into the simmering soup, then bring back to the boil. Remove from the heat, stir in the spring onions and serve.

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