Hot and sour prawn soup

Name: Hot and sour prawn soup
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 40 g dried shiitake mushrooms; boiling water; 2 stalks fresh lemongrass; 2 bunches fresh coriander; 3 - 6 fresh bird's eye chillies; 3 fresh kaffir lime leaves; 1 fresh tomato; 2 cm piece fresh ginger; 3 garlic cloves; 2 cm piece fresh galangal; 70 g eschalots; 1 tsp Chicken stock paste; 700 g water; 2 tsp tom yum sauce; 40 g fish sauce; 2 tsp sugar; 200 g medium raw prawns; 1 tbsp lime juice; 1 spring onion/shallot

3.9 (16 ratings)

Difficulty easy

Preparation time 15 min

Total time 45 min

Serving size 4 portions

Ingredients

40 g dried shiitake mushrooms
boiling water, for soaking
2 stalks fresh lemongrass, tough outer layer removed, cut into pieces (2 cm)
2 bunches fresh coriander (bunches cut into thirds), plus extra leaves for garnishing
3 - 6 fresh bird's eye chillies, trimmed, deseeded if preferred and cut into halves (see Tips)
3 fresh kaffir lime leaves
1 fresh tomato (approx. 150 g), cut into quarters
2 cm piece fresh ginger, peeled and cut into pieces (1 cm)
3 garlic cloves
2 cm piece fresh galangal, peeled
70 g eschalots, cut into halves
1 tsp Chicken stock paste (see Tips)
700 g water
2 tsp tom yum sauce
40 g fish sauce
2 tsp sugar
200 g medium raw prawns, peeled
1 tbsp lime juice
1 spring onion/shallot, trimmed, cut into halves and shredded lengthways, for garnishing

Nutrition: per 1 portion
Calories: 408 kJ / 97 kcal
Protein: 13.7 g
Carbohydrates: 6.3 g
Fat: 1 g
Fibre: 4.4 g