4-6 Servings
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Inspired by authentic Thai flavours, this hot sour prawn soup is a lovely nourishing clear broth with seafood and big bold flavours.


  • 16 green prawns, peeled, deveined, tails on (heads reserved)
  • 8 cups salt-reduced chicken stock
  • 1 stick lemongrass, cut into 3 sections, bruised
  • 200 g grape tomatoes
  • 4 kaffir lime leaves, torn
  • 1 long red chilli, sliced
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 tsps gula melaka (palm sugar)
  • Snow-pea shoots, finely shredded carrot, to serve

In a large saucepan, combine prawn heads, stock and lemongrass. Bring to boil on high. Reduce heat to low and simmer 10 mins. Strain liquid into a large bowl, discarding solids. Return drained stock to same pan.


Stir in tomatoes, kaffir lime leaves and chilli. Simmer 4 to 5 mins.


Add prawns to stock. Simmer, 1 to 2 mins, until prawns change colour. Remove from heat. Stir in sauces, juice and gula melaka to taste. Serve topped with snow-pea shoots and carrot.

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