Hot & sour prawn soup

There are many possible substitutes and additions in this recipe. You could use cooked chicken breast or thinly sliced pork tenderloin instead of prawns. You could include baby corn, sugar snap peas, mange tout and / or soya beans. A teaspoon of Tom Yum paste will give this recipe a really nice kick too. The addition of a drizzle of coconut milk will give a milder soup.

Serves 2

  • 500ml chicken stock
  • 1 lemongrass stalk
  • 200g baby button mushrooms or chestnut / white mushrooms, brushed clean
  • 2cm piece of fresh root ginger, peeled and thinly sliced
  • 200g shelled raw prawns
  • 3 spring onions, thinly sliced on the diagonal
  • 1 1/2 tbsp Thai fish sauce
  • 1 green or red chilli, finely sliced (depending on heat preference)
  • 1 lime, juice only
  • a small bunch of fresh coriander, roughly chopped
  1. Bring the stock to the boil in a medium-sized saucepan. 
  2. Remove and discard the tough outer leaves of the lemongrass. Cut the lemongrass stalk in half lengthways then very finely slice. If you’re using chestnut or white mushrooms, halve or quarter them depending on size. (Baby button mushrooms can be added whole).
  3. Add the lemongrass slices, ginger and mushrooms to the stock and simmer for 3 minutes.
  4. Add the prawns, half the sliced spring onions, fish sauce, chilli and lime juice then return to the boil.
  5. Taste and adjust the seasoning with more lime juice or fish sauce, then add the chopped coriander and remaining spring onions. Serve immediately.