Hot-and-Sour Prawn Soup - BigOven 160922
Hot-and-Sour Prawn Soup

Hot-and-Sour Prawn Soup

Ready in 45 minutes
2 review(s) averaging 4.5. 50% would make again

Top-ranked recipe named "Hot-and-Sour Prawn Soup"

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A classic Thai seafood soup, also known as Tom Yam Kung.

"The flavors were fine. I might not have added enough spicy. Discovered I don't like citrus that much, so I personally didn't like it - I'll be sticking to my mom's recipe, tbh - but it was flavorful and simple. "

- lysanderish

Ingredients

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1 pound raw king prawns; thawed if frozen
4 cups chicken stock; or water
3 lemongrass stalks; roots trimmed
10 kaffir lime leaves; torn in half
1 8-oz can straw mushrooms; drained
3 tablespoons Thai fish sauce
4 tablespoons Fresh lime juice
2 tablespoons spring onion (scallion); chopped
1 tablespoon fresh cilantro leaves
4 fresh red chilies,; seeded and thinly sliced
Salt and ground black pepper

Original recipe makes 4

Servings  

Preparation

Peel the prawns, reserving the shells. Devein the prawns and set aside. Rinse the shells under cold water, then put them in a large pan with the stock or water. Bring to a boil.

Bruise the lemongrass stalks and add them to the stock with half the lime leaves. Simmer gently for 5 to 6 minutes, until the stock is fragrant. Strain the stock, return it to the clean pan and reheat. Add the drained mushrooms and the prawns, then cook until the prawns turn pink.

Stir the fish sauce, lime juice, spring onion, cilantro, chilies, and the remaining lime leaves into the soup. Taste and adjust the seasoning, if necessary. The soup should be sour, salty, spicy and hot.

Serves 4 to 6

Credits

Added on Award Medal
Calories Per Serving: 335 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The flavors were fine. I might not have added enough spicy. Discovered I don't like citrus that much, so I personally didn't like it - I'll be sticking to my mom's recipe, tbh - but it was flavorful and simple.
lysanderish 7 months ago
[I posted this recipe.]
catgurrl 8 years ago
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