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    Hot and sour prawn soup

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    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

    Ingredients

    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

    Method

    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.

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

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