This hot and sour tiger prawn soup recipe is great for making a homemade thai soup. Tiger prawns are bigger than ordinary prawns, which makes this light soup a bit more filling. Make the most of delicate tiger prawns with lots of lemon juice and curry paste, not forgetting the smoky-tasting shiitake mushrooms.
Looking for more inspiration? We have plenty of other delicious soup recipes.
- 1.2 litres (2pt) chicken stock
- 2 tsp muscovado sugar
- juice 2 lemon
- 2 stalks of lemon grass
- 3-4 tsp Thai red curry paste
- 2 shallots, finely chopped
- 4cm (1½in) fresh root ginger, peeled and finely chopped
- 225g (8oz) shiitake mushrooms, sliced
- 24 raw tiger prawns, shelled
- 4 tsp fish sauce
- 2 spring onions, thinly sliced
- 2 red chillies, thinly sliced
- fresh coriander
With a rolling pin or meat mallet, flatten 2 stalks of lemon grass and put in a pan with 1.2 litres (2pt) chicken stock, 3 to 4tsp Thai red curry paste, 2 finely chopped shallots and a 4cm (1½in) piece of peeled and finely chopped root ginger. Bring to the boil.
Add 225g (8oz) sliced shiitake mushrooms (or canned straw mushrooms, halved) and simmer gently for 8 to 10 minutes.
Stir into the soup 24 shelled tiger prawns, 2tsp light muscovado sugar and 4tsp fish sauce (nam pla) and simmer for 3 minutes until the prawns are cooked.
Add the juice of 2 lemons and season to taste. Ladle the soup into bowls, scatter over 2 thinly sliced spring onions, 2 thinly sliced red chillies and a handful of fresh coriander leaves, then serve.