Hot-and-sour king prawn soup
A light, lucid soup with fragrant Asian flavours and succulent blushing prawns. Definitely one for a packed lunch.
Time from start to finish: 15 minutes
Serves: 2 Equipment: Medium pan with lid
500ml good-quality fish or chicken stock (fresh is best to use here)
1–2 red chillies (depending on how hot you like them)
1 lemongrass stalk Small handful of fresh coriander
2 kaffir lime leaves (fresh, frozen or dried) 3 tbsp fish sauce
12 sustainably caught raw king prawns, shell off
1–2 tsp caster sugar
+ Pour the stock into a medium pan on a high heat and cover with the lid (so it heats up more quickly).
+ Meanwhile, slice, deseed and finely chop the chillies, finely slice the lemongrass (the white bit only) and coriander stalks (reserving the leaves).
+ Once the stock has come to the boil, add them to the pan along with the kaffir lime leaves and fish sauce and cover again with the lid. Turn the heat down a little and leave to simmer for 4–5 minutes.
+ Add the prawns and continue to simmer for another minute or so until the prawns turn pink.
+ Then finish with the coriander leaves, juice of the limes and sugar to taste.
+ Ladle into two serving bowls and serve.
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