Hot and Sour Seafood Soup

Name: Hot and Sour Seafood Soup
Cuisine: Vietnam
Ingredients: 425 g (15oz) can straw mushrooms, drained and quartered; 450 g (1lb) king prawns, shelled and deveined, leaving tail ends intact; fresh coconut slivers (from about ¼ coconut); fresh coconut slivers (from about ¼ coconut); 1 blade of lemon grass, finely sliced; 1 litre (1¾ pints) chicken stock; 2–3 Kaffir lime leaves; 2.5 cm (1 inch) galangal, thinly sliced; Bird’s-eye chilli peppers, seeded and thinly sliced, and fresh coriander leaves, to garnish; 2 teaspoons chilli paste; Bird’s-eye chilli peppers, seeded and thinly sliced, and fresh coriander leaves, to garnish; 1 tablespoon lime juice; 2 teaspoons fish sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

1 litre (1¾ pints) chicken stock
1 blade of lemon grass, finely sliced

Asia
Vietnam
Soup
Gluten-free
South East Asia

Method

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