Hot-and-Sour Prawn Soup with Lemon Grass

Hot-and-Sour Prawn Soup with Lemon Grass

7
dakota kelly 17

"A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics."

Ingredients

35 m {{adjustedServings}} servings 182 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 2.3 g
  • 3%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1688 mg
  • 68%

Based on a 2,000 calorie diet

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Directions

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  1. Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.
  2. Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.
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Reviews

7
  1. 9 Ratings

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Very delicious! I'm sure it's even better with the lime leaves, which I didn't have, but even without it was very good, and it's quite easy to prepare.

I added undon noodles. This is good but does not even hold a candle to "Adrienne's Tom Ka Gai" from this site. The other recipe knocks you socks off ---awsome. This one is just okay---AND I h...

I love this recipe. It's simple but delicious. I used canned straw mushrooms, too. I've never seen them fresh even in well-stocked Asian markets here in Canada. Do try this recipe!!