Hot and Sour Prawn Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 425 ml (¾ pint) rich chicken stock
  • 425 ml (¾ pint) water
  • 225 g (8oz) raw prawns, deveined, shells removed and reserved, hut tails left intact
  • 2 blades of lemon grass, crushed
  • 4 Kaffir lime leaves, fresh or dried
  • A couple of slices of fresh root ginger
  • 60 ml (2fl oz) fish sauce
  • 60 ml (2fl oz) lime juice
  • 1 teaspoon chilli paste
  • 2 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 3 green chilli peppers, seeded and chopped
  • 425 g (15oz) can straw mushrooms, drained and sliced
  • A few slivers of fresh coconut
  • 1 tablespoon chopped fresh coriander leaves


Put the chicken stock and water into a large pan, add the rinsed prawn shells, which will give the soup extra flavour, lemon grass, lime leaves and ginger and simmer for 20 minutes. Strain the stock. Return the stock to a pan and add the fish sauce, lime juice and chilli paste.

Bring to the boil and throw in the garlic and shallots, the chillies, mushrooms and coconut slivers. Cook gently for around 3 minutes.

Add the prawns and simmer slowly, uncovered, for 2-3 minutes, until the prawns turn pink. Serve garnished with coriander.