Save to your scrapbook

    Hot and sour prawn soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Hot and sour prawn soup

    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.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2


    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    3 stars