Hot and sour prawn soup


serves 4-6

  • 500 g/1 lb 2 oz large raw prawns, in shells
  • 55 g/2 oz oyster mushroom, sliced thinly
  • 2 tsp light soy sauce
  • 1 tsp white sugar
  • 4 spring onions, sliced finely
  • 2 tsp fish sauce
  • 2 tbsp chopped fresh coriander
  • 450 g/1 lb white fish bones
  • 2 litres/3 1/2 pints water
  • 2 stalks of fresh lemon-grass, chopped finely
  • 2-4 small dried red chillies
  • 4 fresh or dried kaffir lime leaves
  • 2.5-cm/1-inch  piece fresh root ginger, peeled
  • 2 slices of fresh or dried galangal

( Cooking Measurement Chart )



Making Stock

  1. To make the stock, mixed all stock ingredients by peeling the prawns first and place the peeled shells in a large saucepan with the fish bones, water, lemon-grass, chillies, lime leaves, ginger and galangal.
  2. Bring to the boil, reduce the heat and simmer, covered for 20 minutes.
  3. Strain the stock in to another large pan.

Making Soup

  1. On the large pan with the Stock, add the prawns, mushrooms, soy sauce, sugar and spring onions.
  2. Bring back to the boil, then reduce the heat and simmer for 3 minutes, or until the prawns are cooked.
  3. Add the fish sauce and coriander, then cook for another 1 more minute,
  4. Then serve immediately.

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