Hot and sour prawn soup
Tantalizing hot and sour prawn soup with lemongrass and lime—perfect as a starter or light dinner. Enjoy!
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Ladle
- Serving bowl
Ingredients
- 1/2 bunch coriander
- 6 cups (1.5 litres) fish stock
- 6 kaffir lime leaves
- 2 stalks lemongrass, white part only, thinly sliced
- 3cm piece ginger or galangal, peeled, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 500g green king prawns, peeled, deveined, leaving tails intact
- 1/3 cup (80ml) lime juice
- 2 tablespoons fish sauce
- 100g enoki mushrooms, trimmed
- 1 long fresh red chilli, seeded, thinly sliced (see tip)
- 1 cup (55g) beansprouts
- 2 green onions, trimmed, thinly sliced lengthways
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