Hot and Sour Seafood Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 1 litre ( pints) chicken stock
  • 1 blade of lemon grass, finely sliced
  • 2.5 cm (1 inch) galangal, thinly sliced
  • 2–3 Kaffir lime leaves
  • 450 g (1lb) king prawns, shelled and deveined, leaving tail ends intact
  • 425 g (15oz) can straw mushrooms, drained and quartered
  • fresh coconut slivers (from about ¼ coconut)
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons chilli paste
  • Bird’s-eye chilli peppers, seeded and thinly sliced, and fresh coriander leaves, to garnish


Heat the chicken stock in a pan over a medium heat. Add the lemon grass, galangal and lime leaves. Bring to the boil and throw in the prawns, mushrooms and coconut. Simmer gently until the prawns turn pink and are tender.

Meanwhile, mix together the lime juice, fish sauce and chilli paste. Stir this mixture into the soup when the prawns are cooked. Heat through for a minute or two, then serve sprinkled with the chillies and coriander leaves.