Hot and Seafood Sour Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Best of Floyd

By Keith Floyd

Published 1995

  • About

This tangy and refreshing soup is light and nutritious; it will revive you after a heavy night out; it will nourish you without damaging your waistline. Should you want to bulk it out, add some noodles at the end — they will take only a minute or two to cook.


  • 1 litre/ pints chicken stock
  • 1 blade of lemon grass, finely sliced


Heat the stock in a pan over a medium heat. Add the lemon grass, galangal and lime leaves. Bring to the boil, then 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