Save to your scrapbook
Hot & sour Thai prawn soup with jasmine rice
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
The chunky greens and juicy prawns make this a filling dish, while the curry paste and vinegar add layers of flavour.
200g Waitrose Hom Mali Jasmine Rice
1 litre chicken stock
100ml Aspall Organic Cyder Vinegar
2 tbsp soy sauce
2 tbsp golden caster sugar
2 tbsp Cooks’ Ingredients Thai Red Curry Paste
350g pack frozen essential Waitrose Cooked And Peeled Prawns, defrosted
200g mangetout, shredded
Coriander leaves, to garnish
4 salad onions, thinly sliced
1 tbsp sesame seeds, toasted
1. Cook the rice according to pack instructions.
2. Meanwhile, place the stock, vinegar, soy sauce, sugar and curry paste in a large saucepan and bring to a simmer.
3. Stir the prawns and mangetout into the pan and cook for 2–3 minutes until piping hot. Ladle into 4 bowls and scatter over the coriander leaves and most of the salad onions. Divide the rice between side bowls, scatter over the sesame seeds and the remaining green slices of salad onion, and serve alongside the soup.
Cook’s tipTry adding sliced fresh red chillies for extra spice and heat.
Typical values per serving:
This recipe was first published in September 2016.