Hot And Sour Soup with Prawns
Try this Hot And Sour Soup with Prawns recipe, or contribute your own. "Spring" and "Soup" are two of the tags cooks chose for Hot And Sour Soup with Prawns.
Yield: 4 servings Ready in 1 hours
favorite of 1 people 1 people want to try
|; fresh or dried|
|2 tbChopped fresh coriander|
|600 mlStrong but clear chicken or|
|FOR THE STOCK|
|1 1/4 lCold water; (2 pints)|
|; fresh ginger,|
|; shells (1lb)|
|2 smDried red chillies; (2 to 4)|
|1 Medium-size onion; chopped|
|; stock, necessary (1 pint)|
|125 gWatercress; (4oz)|
|3 Tamarind slices|
|500 gLarge; raw prawns, with|
|50 gOyster or button mushrooms;|
|2 Kaffir lime leaves|
|2 1/2 Cm; (1inch) piece of|
|1 tbFish sauce|
|5 Cm; (2inch) piece of|
|1 Stalk fresh lemon grass; cut|
Hot And Sour Soup with Prawns Preparation
Peel and de-vein the prawns. Wash the prawns, and the shells, very thoroughly. Put the prawns on a plate, sprinkle with 1/2 teaspoon salt and keep in the fridge until needed. Reserve the shells. Put the water into a large saucepan with the prawn shells and all the ingredients for the stock except the extra liquid. Bring this to the boil and simmer for 20-30 minutes. By this time the stock will be very fragrant from the lemon grass and other aromatic ingredients. Strain the stock through a fine sieve, or a sieve lined with muslin, into another large saucepan. Discard the solids. Add the extra stock or water, if used (this additional liquid is needed if the soup is to serve six people). Keep aside to reheat later. While the hot and sour stock is brewing, prepare the vegetables. Pick the watercress leaves off the stems as you wash them. Shred the oyster mushrooms finely. Put the clear, srained stock back on the heat; turn the heat up and bring the stock to a rolling boil, then add the prawns, mushrooms and coriander leaves. Let the mixture boil for 3 minutes, add the watercress and the fish sauce. Cook the soup for just one more minute, then serve immediately.
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