Hot and sour soup with prawns

Summary

Yield
Servings
SourceTesco Recipe
Prep time45 minutes
Cooking time
Total time45 minutes

Description

Thai style soup

Ingredients

16  
Headless Tiger Prawns, peeled and shelled, keep shells for stock
300 g
Baby button mushroom
30 ml
Lime juice
1 T
Thai fish sauce
10 g
Coriander leaves to garnish
1  
Ginger
1 1⁄2  
Lime zest
1  
Large red onion, quartered
2  
Stalks of lemon grass, washed and quartered
1  
Birds eye chilli

Instructions

Put the ginger, lime zest, onion, lemon grass, prawn shells and chilli. Place these ingredients in a large pan with 1.2 litres of water.
Bring to the boil, then cover and simmer for 15 minutes covering the pan.
Strain the stock put aside.
Before serving, heat the stock bringing it almost to boiling point.
Add tiger prawns, mushrooms and allow stock to bubble very gently for 4 minutes.
Then add the lime juice, oyster sauce and coriander leaves to taste.
Serve pipping hot.

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