Thai-Style Hot and Sour Prawn Soup

Thai-Style Hot And Sour Prawn Soup

By Atika Lim  , , ,

April 5, 2016

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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.

  • Prep: 35 mins
  • Cook: 20 mins
  • Yields: 4-6 Servings


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


1In 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.

2Stir in tomatoes, kaffir lime leaves and chilli. Simmer 4 to 5 mins.

3Add 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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