Hot and Sour Prawn and Spring Green Soup (4)

A simple broth from ” Taste” by Sybil Kapoor. Use a good chicken stock- home made or a fresh ready made stock.

Hot and Sour Prawn and Spring Green Soup (4)
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Hot and Sour Prawn and Spring Green Soup (4)
Print Recipe
  1. Peel the prawns, keeping the heads and shells. Clean the prawns by running a knife down the length of their backs and removing their thin digestive cord. Wash, pat dry and chill.
  2. Heat the oil in a large saucepan over a medium-high heat. Add the garlic, shallot and prawn heads and shells, then stir-fry briskly until they turn pink.
  3. Add the chicken stock, lemongrass, lime leaves, lime peel and green chillies. Bring to the boil, cover and simmer for 20 minutes, before straining into a clean saucepan.
  4. Bring the stock to the boil, add the peeled prawns, mushrooms and spring greens. Simmer for 2-3 minutes or until the prawns are pink, then reduce the heat and mix in the fish sauce and lime juice.
  5. Immediately transfer to soup bowls, sprinkle with the red chillies and coriander leaves and serve.
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