Name: Hot and sour soup with prawns
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 12 small australian green (raw) prawns; 1 litre light fish stock; 3 coriander roots, scrubbed and finely chopped; 1 tablespoon peeled ginger, thinly sliced; 2 tablespoon peeled and chopped shallots; 1 bulb lemongrass, smashed and finely chopped; 1 clove garlic, peeled and thinly sliced; 2 small, hot red chillies, halved, deseeded and finely sliced or chopped; 6 kaffir lime leaves, centre ribs removed and leaves shredded; 4 very white and fresh button mushrooms, thinly sliced; 2 tablespoon fish sauce; pinch of sugar; 3 tablespoon lime juice; 3 tablespoon chopped coriander; 2 spring onions, trimmed and sliced (white and pale green part only)

Ingredients

12 small australian green (raw) prawns

1 litre light fish stock

3 coriander roots, scrubbed and finely chopped

1 tablespoon peeled ginger, thinly sliced

2 tablespoon peeled and chopped shallots

1 bulb lemongrass, smashed and finely chopped

1 clove garlic, peeled and thinly sliced

2 small, hot red chillies, halved, deseeded and finely sliced or chopped

6 kaffir lime leaves, centre ribs removed and leaves shredded

4 very white and fresh button mushrooms, thinly sliced

2 tablespoon fish sauce

pinch of sugar

3 tablespoon lime juice

3 tablespoon chopped coriander

2 spring onions, trimmed and sliced (white and pale green part only)

Method

1.If your prawns are frozen, thaw them quickly in a sealed plastic bag immersed in hot water.

2.Twist off the heads, then peel off the shells, leaving the small piece of shell on the tail intact. Using a sharp knife, slit down the back of each prawn and carefully remove the black or reddish vein. Rinse.

3.Prepare the remaining ingredients. Put the stock in a saucepan with the coriander roots, ginger, shallots, lemongrass, garlic, chillies and lime leaves. Bring to a very gentle boil, immediately lower the heat and simmer for 5 minutes.

4.Add the mushrooms and prawns. Cook for 2-3 minutes, then stir in the fish sauce, sugar, lime juice, coriander and spring onions. Serve immediately.

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