Hot & sour broth with prawns

Latest comments and suggestions

• Katie

  08 October 2010

  Katie rated and commented on this recipe

  

  This is awesome. Unbelievably quick, ridiculously easy. Only 1 sp on caster sugar needed. Can substitute chicken or beef for prawns.

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• Katie

  08 October 2010

  Katie commented on this recipe

  Oh and add some rice noodles to bulk it up a bit. Yum.

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• Beth

  12 October 2010

  Beth rated and commented on this recipe

  

  I don't like prawns but the broth was really well balanced and my husband and mum said the prawns were brill.

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• Xsienia

  31 October 2011

  Xsienia rated and commented on this recipe

  

  absolutely gorgeous soup, works great with a handful of wok noodles

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• Vivien Baker

  16 November 2011

  Vivien Baker rated and commented on this recipe

  

  Fabulous. I also added a few noodles and some chopped coriander.

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• Alix88

  11 January 2012

  Alix88 commented on this recipe

  I make this when I feel a cold coming on, makes you feel nice and healthy! I also add any veg that I have around and some rice noodles.

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• l_bave

  16 January 2012

  l_bave commented on this recipe

  GF made this yesterday, very very nice, added noodles for a bit more filling, but a great lunch recipe. will cook again and again.

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• kj2202

  02 April 2012

  kj2202 rated and commented on this recipe

  

  This was so tasty! I had all of the ingredients left over again (minus the prawns) and so I made it again and again. Though once I added chicken which absorbed some of the flavour, best to stick with prawns.

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• shedley

  13 April 2012

  shedley rated and commented on this recipe

  

  Very tastey but also very spicy! I would put only one chilli in next time!

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• hlnharrison

  09 May 2012

  hlnharrison commented on this recipe

  Delicious and so quick and easy

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• hlnharrison

  09 May 2012

  hlnharrison rated this recipe

  

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• annaharries

  23 May 2012

  annaharries rated and commented on this recipe

  

  Delicious! I can see I'll be making this again and again.

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• Flossie

  23 June 2012

  Flossie rated and commented on this recipe

  

  Have made this several times, it's great. I've added noodles and a mix of chicken and prawns. Last time I added a little chopped carrot and mushrooms. All worked well. A great receipe!

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• AnnaG

  03 April 2013

  AnnaG rated and commented on this recipe

  

  Only gave this three stars as it was way too hot for our tastes, but our guests absolutely loved it. If I did it again I would only put in one chilli, but I don't think the chances of me making it again are high. Still it kept the 'chinesey' theme of the evening going well, we had the braised pork with plums for a main course. Yummy!

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• SR

  16 April 2013

  SR rated and commented on this recipe

  

  really good and simple and lovely to taste. only needed one tbsp of sugar.

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• Abi

  28 April 2013

  Abi rated and commented on this recipe

  

  Lovely recipe. Quick, easy and really tasty! Have made it a regular dinner.

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Ingredients

• 3 tbsp rice vinegar or white wine vinegar
• 500ml chicken stock
• 1 tbsp soy sauce
• 1-2 tbsp golden caster sugar
• thumb-size piece ginger , peeled and thinly sliced
• 2 small hot red chillies , thinly sliced
• 3 spring onions , thinly sliced
• 300g small raw peeled prawns , from a sustainable source

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Low-fat

Ingredients

• 3 tbsp rice vinegar or white wine vinegar
• 500ml chicken stock
• 1 tbsp soy sauce
• 1-2 tbsp golden caster sugar
• thumb-size piece ginger , peeled and thinly sliced
• 2 small hot red chillies , thinly sliced
• 3 spring onions , thinly sliced
• 300g small raw peeled prawns , from a sustainable source

Per serving

93 kcalories, protein 17g, carbohydrate 5g, fat 1 g, saturated fat 0g, fibre 0g, sugar 5g, salt 1.39 g

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