Hot and sour prawn soup

Hot and sour prawn soup

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The ingredient of Hot and sour prawn soup

  1. 1/2 bunch coriander
  2. 6 cups (1.5 litres) fish stock
  3. 6 kaffir lime leaves
  4. 2 stalks lemongrass, white part only, thinly sliced
  5. 3cm piece ginger or galangal, peeled, cut into matchsticks
  6. 2 garlic cloves, thinly sliced
  7. 500g green king prawns, peeled, deveined, leaving tails intact
  8. 1/3 cup (80ml) lime juice
  9. 2 tablespoons fish sauce
  10. 100g enoki mushrooms, trimmed
  11. 1 long fresh red chilli, seeded, thinly sliced (see tip)
  12. 1 cup (55g) beansprouts
  13. 2 green onions, trimmed, thinly sliced lengthways

The instruction how to make Hot and sour prawn soup

  1. str_replace('ufeff','',Remove roots from the coriander and reserve the leaves. Wash roots and finely chop. Place coriander roots, fish stock, half the lime leaves, lemongrass, ginger and garlic in a saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 15 minutes to develop the flavours.)
  2. str_replace('ufeff','',Meanwhile, finely shred the remaining lime leaves and set aside. Add the prawns, lime juice, fish sauce and mushrooms to the soup and cook for 2-3 minutes or until prawns change colour and curl. Remove from heat.)
  3. str_replace('ufeff','',Ladle soup among serving bowls. Top with reserved coriander leaves, chilli, beansprouts, green onion and shredded lime leaves. Serve immediately.)

Nutritions of Hot and sour prawn soup

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