Hot and sour prawn soup

Hot and sour prawn soup
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

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.

Nutrition: per serving

Calories
85kcals
Fat
1.5g (0.2g saturated)
Protein
12.9g
Carbohydrates
5.1g (3.9g sugars)
Salt
2.1g
Calories
85kcals
Fat
1.5g (0.2g saturated)
Protein
12.9g
Carbohydrates
5.1g (3.9g sugars)
Salt
2.1g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. To freeze: Freeze at the end of step 2 for up to 2 months. Thaw and complete the recipe to serve.

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