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Prue Leith’s Hot & Sour Soup with Prawns

SERVES 4

With so much flavour packed into this nourishing one-dish meal, Prue’s authentic South-East Asian soup will fill you up, make you feel good and have you coming back for second helpings.

Made using our Prue’s World Ceramic Casserole Dish.

Ingredients

  • 4 tbsp Thai fish sauce
  • Juice of 2 limes
  • 1 tbsp palm sugar
  • 1 small bunch coriander
  • 800ml chicken stock
  • 4cm ginger, peeled and cut into matchsticks
  • 2 garlic cloves, peeled and sliced
  • 2 lemongrass stalks, trimmed and bruised with a rolling pin
  • 6 kaffir lime leaves, finely sliced
  • 2 shallots, peeled, halved and finely sliced
  • 150g shitake mushrooms, sliced
  • 300g raw tiger prawns, shelled and deveined
  • 1 small red chilli, halved, deseeded and finely sliced
  • 2 spring onions, sliced

Instructions

  1. Mix together the fish sauce, lime juice and palm sugar then set aside.
  2. Finely chop the coriander stalks, reserving the leaves for later.
  3. Simmer the stock with the chopped coriander stalks, ginger, garlic, lemongrass and lime leaves for 10 minutes.
  4. Add the shallots, mushrooms and prawns and cook for 2-3 minutes until the prawns change colour.
  5. Season with the fish sauce mix, and serve in warm bowls topped with the chilli, coriander leaves and spring onions.

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