Hot and Seafood Sour Soup

Name: Hot and Seafood Sour Soup
Yield: Serves 4
Ingredients: 1 blade of lemon grass, finely sliced; 1 litre/1¾ pints chicken stock; 2.5cm/1 in piece of galangal or fresh root ginger, thinly sliced; 1 × 425g/15oz can of straw mushrooms, drained and quartered; fresh coconut slivers (from about ¼ coconut); 2-3 Kaffir lime leaves; 450g/1lb king prawns, peeled and deveined, leaving tail ends intact; 2 teaspoons fish sauce; 2 teaspoons chilli paste; 1 tablespoon lime juice; bird's-eye chilli peppers, deseeded and thinly sliced, to garnish; coriander leaves, to garnish

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Soup
Gluten-free
Spicy

Method

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

Ingredients

Method

Photos