Hot and sour prawn soup

Ingredients:

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
stock
  • 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


( Kitchen Conversion )

Procedures:

 

  
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.

Check Out More

Thai Appetizer



Have You Tried These Other Simple Thai Soup Recipe?

Khai Yat Sai (Spicy Thai Omelet)

In many Thai dishes, eggs from a tiny quail to chicken eggs are usually being used. Even though this dish, a simple omelet which is a common dish to most of us, this spicy Thai omelet recipe is special to me. It’s special because when I served this Thai omelet […][...]

Gung ga tiem (Stir-Fried Shrimp with Garlic)

This Thai food recipe is a good appetizer especially with the flavor combination of shrimp and garlic. I suggest that you use a large shrimp or a jumbo shrimp if possible because they are juicier and tender to eat which will make this Thai dish an unforgettable meal. Ingredients: 2 […][...]

Leave A Comment...

*