Hot and Sour Prawn Soup-1

Hot and Sour Prawn Soup-1


23 people made this

About this recipe: This is a noodle soup with prawns, pineapple, soya sauce, lime and a hint of cayenne pepper. Break the noodles in half before cooking and garnish with fresh Thai basil, if desired.

Kathleen Burton

Serves: 6 

  • 125g fine egg noodles
  • 1 tablespoon vegetable oil
  • 30g sliced fresh mushrooms
  • 2 cloves garlic, chopped
  • 1 large tomato, cut into wedges
  • 150g fresh pineapple chunks
  • 1 stalk celery, sliced
  • 1,1/2 tablespoons white sugar
  • 750ml (3 cups) chicken stock
  • 750ml (3 cups) water
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soya sauce
  • 500g large prawns. peeled and deveined
  • 1/8 teaspoon cayenne pepper
  • 30g bean sprouts
  • 1 spring onion, thinly sliced

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  2. Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar. Cook until tomatoes begin to soften.
  3. Stir in chicken stock and water. Bring to the boil, reduce heat, stir in lime juice and soya sauce and simmer for 5 minutes.
  4. Add prawns and cayenne pepper, simmer a further 3 minutes until prawns turn pink. Stir in bean sprouts, spring onion and reserved noodles. Heat through and serve.

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