Hot and Sour Prawn Soup-1

    40 mins

    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.

    23 people made this

    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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    Reviews in English (16)


    This is soooooo good. I made the mistake of thinking I could peel and devein my own shrimp....I recommend just buying the stuff already done. This isn't really good reheated so you may want to make sure this is your main dish if you have a smaller family.  -  10 Sep 2001  (Review from Allrecipes US | Canada)


    Ok, I used this recipe more as a guide. I pretty much just eyeballed the ingredients, adding more of whatever until it tasted how I wanted. I omitted the sugar, and used some of the pineapple juice instead, and I also added a good splash of Fish Sauce for more of an authentic Thai flavor. Finally, I didn't bother cooking my noodles separately - I just added them to the soup, and let them soften in the broth. This was absolutely delicious, and something I will definitely make again. Thanks so much, Kathleen!  -  20 Feb 2007  (Review from Allrecipes US | Canada)


    very nice,easy to make and yes, it is elegant!  -  07 Jan 2001  (Review from Allrecipes US | Canada)