Hot and Sour Soup

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Serves: 4-6


1 1/2 litres chicken stock
2 heaped tablespoon tom yam paste
4 kaffir lime leaves, finely chopped
1 stick lemon grass, tender inner part only, roughly chopped * juice of 1 lime
4 tabsps fish sauce
3 small fresh red or green chillies, finely chopped
1 tsp sugar
150g straw or button mushrooms, halved or quartered according to size
500g peeled raw prawns, thawed if frozen
5 small spring onions, cut into short lengths and then into strips * small bunch coriander, chopped


Heat the stock and tom yam paste in a decent sized saucepan with the lime leaves, lemon grass, lime-juice, fish sauce, chillies and sugar. Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the prawns and spring onions and cook for a further 2-3 minutes, or until the prawns are cooked but still tender. Sprinkle with a little coriander and put more on the table for people to add themselves as they want.

Serves 4-6


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