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Hot and sour prawn soup
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A speedy, warming bowlful inspired by the Thai classic. Add a splash more vinegar to make it really sour, or extra chilli oil if you like a kick of heat.
½ tbsp chiu chow chilli oil (without sediment)
20g fresh root ginger, cut into matchsticks
1 red chilli, finely sliced
2½ tsp reduced salt soy sauce
2½ tbsp Chinese rice vinegar
500ml vegetable or chicken stock
275g pack fresh udon noodles
100g essential cooked king prawns, defrosted
190g pack baby corn and sugar snap peas
1 essential lime, juice
1. Heat the chilli oil in a pan over a medium heat. Add the ginger and ½ the chilli; fry for 2 minutes until fragrant. Add the soy, vinegar, stock and 250ml water; bring to a simmer.
2. Add the noodles, prawns and vegetables; cook gently for 3 minutes, until piping hot. Stir in the lime juice and divide between 2 bowls. Scatter over the remaining chilli and serve.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.
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