Hot and Sour Prawn Soup

Name: Hot and Sour Prawn Soup
Yield: Serves 4–6
Cuisine: Malaysian
Ingredients: 1 long red chilli, cut into fine julienne strips; 4 makrut lime leaves, finely shredded; 12 large raw king or tiger prawns, shelled and deveined; 85 ml fresh lime juice, strained; 12 cherry tomatoes, blanched and peeled; 12 large raw king or tiger prawns, shelled and deveined; 5 cloves garlic, minced; 3 red shallots, sliced; 2 teaspoons minced galangal; 2 teaspoons minced ginger; 2 litres Prawn Stock; 75 ml fish sauce; 2 coriander roots, chopped; 1 tablespoon chopped mint leaves; 4 red bird’s-eye chillies; 3 makrut lime leaves, shredded; 30 ml vegetable oil; 1 stalk lemongrass, finely sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

The vibrant flavours of this soup pack a punch yet remain refined and elegant. I love the interplay of the hot and sour elements with the sweetness of the prawns and tomatoes.

Ingredients

30 ml vegetable oil
1 stalk lemongrass, finely sliced
4

Asia
Malaysia
Fish course
Pescatarian
Soup
South East Asia
Spicy

Method

Heat the oil in large pan and fry the lemongrass, chillies, lime leaves, galangal, ginger, garlic, shallots, coriander roots and mint leaves until fragrant. Add the stock and bring to a simmer over gentle heat, then simmer for 1 hour.

Strain through a fine mesh sieve, discarding solids. Return the soup to the rinsed-out pan and stir in the fish sauce and lime juice while the soup is sti