Meals and Courses

Hot and Sour Prawn Soup

cook 30 mins
  • 1 litre (1 3/4 pints) light and clear chicken or vegetable stock
  • 3 tablespoons Thai fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon palm sugar or soft light brown sugar
  • 1 garlic clove, sliced
  • 1 red chilli, sliced thinly
  • 3 kaffir lime leaves
  • 2 teaspoons tamarind paste
  • 200 g (7 oz) rice vermicelli
  • 125 g (4 oz) baby corn, sliced
  • 250 g (8 oz) raw peeled tiger prawns
  • 100 g (3 1/2 oz) bean sprouts
  • 2 tablespoons shredded mint
  • Pour the stock into a large saucepan and add the fish sauce, vinegar, lime juice, sugar, garlic, chilli, lime leaves and tamarind paste. Bring to the boil over a medium-high heat, then reduce the heat and simmer gently for 12 minutes.
  • Meanwhile, put the rice vermicelli in a bowl of boiling water for 2–3 minutes until tender, or cook according to the packet instructions. Drain well and divide among warmed deep serving bowls.
  • Stir the baby corn into the broth and simmer for 2 minutes, then add the prawns and simmer for a further 2–3 minutes until the prawns are just cooked.
  • Ladle the broth into the bowls of vermicelli, then scatter over the bean sprouts and mint and serve immediately.
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