Hot and sour prawn soup

The ingredient of Hot and sour prawn soup

1. 1/2 bunch coriander
2. 6 cups (1.5 litres) fish stock
3. 6 kaffir lime leaves
4. 2 stalks lemongrass, white part only, thinly sliced
5. 3cm piece ginger or galangal, peeled, cut into matchsticks
6. 2 garlic cloves, thinly sliced
7. 500g green king prawns, peeled, deveined, leaving tails intact
8. 1/3 cup (80ml) lime juice
9. 2 tablespoons fish sauce
10. 100g enoki mushrooms, trimmed
11. 1 long fresh red chilli, seeded, thinly sliced (see tip)
12. 1 cup (55g) beansprouts
13. 2 green onions, trimmed, thinly sliced lengthways

The instruction how to make Hot and sour prawn soup

1. Remove roots from the coriander and reserve the leaves. Wash roots and finely chop. Place coriander roots, fish stock, half the lime leaves, lemongrass, ginger and garlic in a saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 15 minutes to develop the flavours.
2. Meanwhile, finely shred the remaining lime leaves and set aside. Add the prawns, lime juice, fish sauce and mushrooms to the soup and cook for 2-3 minutes or until prawns change colour and curl. Remove from heat.
3. Ladle soup among serving bowls. Top with reserved coriander leaves, chilli, beansprouts, green onion and shredded lime leaves. Serve immediately.

Nutritions of Hot and sour prawn soup

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