Hot and sour prawn soup

  • Serves 4
  • Ready in 30 minutes
  • Easy
This fragrant broth is the most famous of Thai soups. Lemongrass and kaffir lime leaves are its main flavours, with a kick of bird’s eye chilli.

Nutritional info per serving

  • Calories85kcals
  • Fat1.5g (0.2g saturated)
  • Protein12.9g
  • Carbohydrates5.1g (3.9g sugars)
  • Salt2.1g

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  • 25g tamarind pulp
  • 1 tsp sunflower oil
  • 1 tsp palm sugar
  • 2 garlic cloves, finely sliced
  • 1 litre fish stock
  • 2 lemongrass stalks, outer layer discarded and finely sliced
  • 5cm piece galangal, sliced
  • 2 fresh or dried kaffir lime leaves
  • 1 red bird’s eye chilli, sliced
  • 250g raw king prawns, peeled, deveined with tail shells left on
  • Juice of ½ lime
  • 2 tbsp Thai fish sauce (nam pla)
  • 1 spring onion, sliced
  • Handful fresh coriander leaves


  1. Put the tamarind pulp into a bowl and pour over 125ml hot water. Set aside for 10 minutes. Heat the oil in a large saucepan and add the palm sugar and garlic. Stir-fry for 1 minute.
  2. Pour in the stock and bring to the boil. Reduce the heat to a simmer. Strain the tamarind liquid into the pan and add the lemongrass, galangal, lime leaves and chilli. Simmer for 15 minutes.
  3. Add the prawns and simmer for 2-3 minutes, until pink and cooked through. Stir in the lime juice, fish sauce, spring onion and coriander. Serve straightaway.
  • To freeze: Freeze at the end of step 2 for up to 2 months. Thaw and complete the recipe to serve.

From March 2008

Main Ingredients:

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