Hot and Sour Soup with Prawns
40 minutes
Fish stock it transformed into a slightly spicy and tad sour, hot and sour soup with button mushrooms and small green prawns. Garnished with spring onions.
Elaine Russell
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Ingredients
Serves: 6
- 1 1/4 litres fish stock
- 1 tablespoon finely diced lemongrass, or 1/2 teaspoon finely grated lime zest
- 1 garlic clove, finely diced
- 1 fresh red or green chilli, finely diced
- 230g button mushrooms, sliced
- 250g small green prawns, peeled and deveined
- 2 tablespoons rice vinegar or white wine vinegar
- 1/2 tablespoon salt-reduced soy sauce
- 1 tablespoon cornflour
- 2 spring onions, thinly sliced
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Combine the fish stock, lemongrass, garlic and chilli in a saucepan. Bring to a simmer. Partly cover and cook for about 5 minutes.
- Stir in the mushrooms and prawns. Simmer, partly covered, for a further 3 minutes or until the mushrooms are soft and the prawns have turned pink.
- In a small bowl, combine the vinegar and soy sauce with the cornflour until smooth. Stir this mixture into the simmering soup, then bring back to the boil. Remove from the heat, stir in the spring onions and serve.
