Hot and sour prawn soup with basmati rice

Hot and sour prawn soup with basmati rice

A quick but full-of-flavour midweek meal – a spicy, warming soup recipe with basmati rice – that’s ready in 30 minutes.

Hot and sour prawn soup with basmati rice

Prefer chicken? Try this hot and sour chicken soup that’s ready in just 20 minutes.

  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

A quick but full-of-flavour midweek meal – a spicy, warming soup recipe with basmati rice – that’s ready in 30 minutes.

Prefer chicken? Try this hot and sour chicken soup that’s ready in just 20 minutes.

Nutrition: per serving

Calories
528kcals
Fat
17.4g (6.7g saturated)
Protein
24.3g
Carbohydrates
65.9g (24.8g sugars)
Fibre
1g
Salt
0.5g

Ingredients

  • 1 litre fresh chicken stock
  • 1 lemongrass stalk, crushed
  • 2-3 kaffir lime leaves, optional
  • 2.5cm fresh galangal (or ginger)
  • 2 red chillies, finely sliced
  • 1 tbsp tom yum paste
  • 1 tbsp palm sugar or soft light brown sugar
  • 2 tbsp fish sauce
  • 200g basmati rice
  • 400g raw organic king prawns, peeled
  • 8 baby pak choi, halved
  • Handful of chopped fresh coriander
  • 2 limes, quartered
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Method

  1. Heat the chicken stock in a large pan with the lemongrass stalk, kaffir lime leaves, fresh galangal or ginger, red chillies, tom yum paste, palm sugar and fish sauce.
  2. Add the rice and cook for 8 minutes. Add the prawns and pak choi and cook for 2-3 minutes.
  3. Add the lime juice and a large handful of chopped fresh coriander then serve with lime wedges.

Nutrition

Calories
528kcals
Fat
17.4g (6.7g saturated)
Protein
24.3g
Carbohydrates
65.9g (24.8g sugars)
Fibre
1g
Salt
0.5g

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