Hot And Sour Soup with Prawns

Ready in 1 hour

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Top-ranked recipe named "Hot And Sour Soup with Prawns"


Ingredients

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; peeled
; fresh or dried
2 tb Chopped fresh coriander
GENERAL
600 ml Strong but clear chicken or
FOR THE STOCK
1 1/4 l Cold water; (2 pints)
; fresh ginger,
; shells (1lb)
; galingale
2 sm Dried red chillies; (2 to 4)
1 Medium-size onion; chopped
; stock, necessary (1 pint)
125 g Watercress; (4oz)
3 Tamarind slices
1/2 ts Salt
500 g Large; raw prawns, with
50 g Oyster or button mushrooms;
2 Kaffir lime leaves
2 1/2 Cm; (1inch) piece of
1/2 ts Salt
1 tb Fish sauce
5 Cm; (2inch) piece of
1 Stalk fresh lemon grass; cut

Original recipe makes 4 servings

Servings  

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.

Calories Per Serving: 5 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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