Recipe byThe ZestyPlate Kitchen
Thailand's famous hot and sour soup with prawns, lemongrass, galangal and lime leaves, balanced with fish sauce, chilli and lime. Fragrant and invigorating.
Thailand's famous hot and sour soup: a clear, aromatic prawn broth alive with lemongrass, galangal, lime and chilli. This pared-back version takes around 20 minutes and tastes wonderfully fresh and zingy. It is light but with real punch, just the thing to wake up your appetite.
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Prep 10 min
Cook 10 min
Total 20 min
Easy
Scale:
- 700ml Chicken Stock
- 1 Lemongrass
- 5 Slices Galangal
- 6 Coriander
- 3 Makrut Lime Leaves
- 6 King Prawns
- 3 tablespoons Fish Sauce
- 6 small Green Chilli
- 4 tablespoons Lime Juice
Tags:
Soup
Preparation
- Bring the stock to the boil in a medium saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 minutes.
- Add the prawns, fish sauce, chillies and lime juice, then bring back to the boil. Taste and adjust with more lime juice or fish sauce, then scatter over coriander leaves and serve.
Tips from the ZestyPlate Kitchen
- Simmer the aromatics for a short while to coax their fragrance into the broth.
- Slip the prawns in near the end so they stay plump and tender.
- Taste and balance with lime and fish sauce; you are after a broth that is both hot and sour.
- Use the freshest aromatics you can find for the brightest flavour.
Frequently Asked Questions
The chilli brings the heat and plenty of lime juice the sourness, held in balance by savoury fish sauce and the fragrant aromatics.
Yes. Chicken, mixed seafood or tofu all work here. Adjust the timing so each is just cooked through.
Try Asian grocers or larger supermarkets, fresh or frozen. The frozen ones keep well, so it is worth stocking up when you spot them.
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