Meals and Courses

Thai Hot and Sour Prawn Soup

cook 10 mins
  • 1 tablespoon tom yum or Thai red curry paste
  • 1.5 litres (2 1/2 pints) hot chicken or fish stock
  • 2 cm (3/4 inch) piece of fresh root ginger
  • 1 lemon grass stalk
  • 2 kaffir lime leaves
  • 1 teaspoon brown sugar
  • 1 tablespoon Thai fish sauce
  • 400 g (13 oz) oyster mushrooms, sliced
  • 250 g (8 oz) raw large prawns
  • lime juice, to taste
  • handful of chopped fresh coriander, to garnish
  • Heat a large, heavy-based saucepan. Add the curry paste, then stir in the stock, ginger, lemon grass, lime leaves, sugar and fish sauce. Bring to the boil, then reduce the heat and simmer for 5 minutes.
  • Add the mushrooms and prawns and season to taste. Cook for a further 3–4 minutes until the prawns are just cooked through. Add lime juice to taste, remove the ginger, lemon grass and lime leaves if liked, and serve immediately, scattered with the coriander.
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