A quick and easy soup filled with amazing hot and sour Asian flavours, with plump juicy prawns and fresh rice noodles….
I know the sun has just made an appearance and soup is probably the last thing you feel like eating when it’s lovely and warm, but this soup is just the lightest and most flavoursome soup ever. Despite the light ingredients it’s also extremely filling thanks to the protein rich prawns and lovely rice noodles.
I am a big fan of Asian flavours, and as a result you will find plenty of them in this soup. I used to be a little scared of fish sauce, as it smells so intense, but it really adds something special when combined with other Asian flavours. It honestly smells pretty bad, but adds a great saltiness and really is non negotiable here. As well as the saltiness this soup has heat from the chilli, sourness, sweetness and lots of lovely fresh fragrant flavours. It really is so good, and takes only minutes to prepare.
Prawns are a great source of protein, and I really like to add protein to my soup consequently making it a balanced meal. However, you could use leftover roast chicken, which would also taste amazing. Also, feel free to adjust the quantities of the chillies, lime juice and sugar to suit your taste. That’s the beauty of soup, you can really add, or not add whatever you please!
Hot & Sour Prawn Noodle Soup (serves 2)
- 500ml Fresh Stock, Fish, Chicken or Vegetable
- 1 Red Chilli
- 4 Spring Onions
- 1 Lemongrass Stalk
- Handful Fresh Coriander, stalks & leaves separated
- 2 Kaffir Lime Leaves
- 3 Tbsp. Fish Sauce
- 160g Raw King Prawns, no shell
- 2 Limes
- 1-2 tsp. Coconut Sugar (or soft brown sugar)
- 100g Rice Noodles, cooked
Firstly, pour the stock into a saucepan and bring to the boil.
Meanwhile, finely slice the chilli, spring onions, lemongrass and coriander stalks, you will need the leaves later. Once the stock is boiling add these ingredients along with the fish sauce and lime leaves. Cover and leave to simmer over a low heat for 10 minutes.
Remove the lid and add the prawns, continue to cook until the prawns turn pink.
Squeeze in the juice of the 2 limes, and add sugar to taste. I would recommend that you start with a teaspoon of the sugar and add more as necessary.
Pile the cooked rice noodles into two bowls and ladle over the soup. Finally, finish off with the coriander leaves and extra chillies if desired.