Hot & Sour Prawn Soup
soups

Hot & Sour Prawn Soup

This classic soup of Thailand can also be prepared with chicken or tofu.
  • 14

    Ingredients

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Ingredients

  • 6 cups fish stock or vegetable stock , or 3 cups clam juice mixed with 3 cups water
  • 1/4 cup rice vinegar
  • 2 stalks fresh lemongrass, , trimmed to use bottom 2 to 3 inches (optional)
  • 1 tablespoon minced fresh galangal (Thai ginger), or Chinese ginger
  • 4 kaffir lime leaves, (optional)
  • 1 tablespoon Thai Kitchen® Gluten Free Roasted Red Chili Paste
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1 pound prawns or large shrimp, peeled and deveined
  • 1 cup sliced shiitake mushrooms
  • 2 tablespoons chopped fresh cilantro
  • 1 to 2 Thai chiles, sliced, (optional)
  • Fresh cilantro sprigs, (optional)

Instructions

  • BRING stock and vinegar to boil in stockpot on medium-high heat. Reduce heat to low. Stir in lemongrass, galangal, kaffir lime leaves and chili paste; simmer 5 minutes.

  • MIX lime juice, fish sauce and sugar in small bowl until sugar is dissolved. Add to stockpot with prawns and mushrooms; simmer 2 to 3 minutes or just until prawns turn pink.

  • REMOVE lemongrass and kaffir lime leaves before serving. Stir in chopped cilantro and chiles, if desired. Ladle into bowls. Garnish with sprigs of cilantro.

Nutrition information (per Serving)

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