Hot and sour prawn soup

Posted by adm On February - 24 - 2012

How to cook Hot and sour prawn soup


  • 1/2 bunch coriander
  • 6 cups (1.5 litres) fish strain
  • 6 kaffir lime leaves
  • 2 stalks lemongrass, white part but, thinly sliced
  • 3cm piece ginger or galingale, raw, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 500g green king prawns, raw, deveined, leaving tails inviolate
  • 1/3 cup (80ml) lime succus
  • 2 tbs fish sauce
  • 100g enoki mushrooms, cut
  • 1 long fresh red chilly, sown, thinly sliced (see tip)
  • 1 cup (55g) beansprouts
  • 2 green onions, cut, thinly sliced longwise

How to:

  • Remove roots from the coriander and reserve the leaves. Wash roots and finely hack. Place coriander roots, fish strain, half the lime leaves, lemongrass, ginger and garlic in a saucepan over high rut. Bring to the moil. Reduce heat to low and simmer for 15 minutes to develop the flavours.

  • Lag, finely shred the remaining lime leaves and set divagation. Add the prawns, lime succus, fish sauce and mushrooms to the soup and cook for 2-3 minutes or until prawns change colour and roll. Remove from hotness.

  • Ladle soup among serving bowls. Top with reserved coriander leaves, chilly, beansprouts, green onion and shredded lime leaves. Serve immediately.

  • Include chilly seeds for a spicier soup.

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