Hot-and-Sour Prawn Soup

Name: Hot-and-Sour Prawn Soup
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: 30 ml/2 tbsp chopped spring onion (scallion); 15 ml/1 tbsp fresh coriander (cilantro) leaves; salt and ground black pepper; 4 fresh red chillies, seeded and thinly sliced; 60 ml/4 tbsp fresh lime juice; 450 g/1 lb raw king prawns (jumbo shrimp), thawed if frozen; 1 litre/1¾ pints/4 cups chicken stock or water; 3 lemon grass stalks, roots trimmed; 225 g/8 oz can straw mushrooms, drained; 10 kaffir lime leaves, torn in half; 45 ml/3 tbsp Thai fish sauce

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This is a classic Thai Seafood Soup – Tom Yam Kung – and it is one of the most popular and best-known Thai Soups.

Ingredients

450 g/1 lb raw king prawns (jumbo shrimp), thawed if frozen
1 litre/

Asia
Thailand
Soup
Gluten-free
South East Asia
Spicy

Method

Peel the prawns, reserving the shells. Devein the prawns and set aside.
Rinse the shells under cold water, then put them in a large pan with the stock or water. Bring to the boil.
Bruise the lemon grass stalks and add them to the stock with half the lime leaves. Simmer gently for 5-6 minutes, until the stock is fragrant.