Hot and Sour Prawn Soup

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

425 ml (¾ pint) rich chicken stock
425 ml (¾

Asia
Thailand
Soup
Gluten-free
South East Asia

Method

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 gent