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Hot & sour broth with prawns

Hot & sour broth with prawns

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(23 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 4
This healthy starter takes just 15 minutes to make and is a cleansing way to kick off a Chinese meal

Nutrition and extra info

Nutrition: per serving

  • kcal93
  • fat1g
  • saturates0g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein17g
  • salt1.39g
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Ingredients

  • 3 tbsp rice vinegar or white wine vinegar
  • 500ml chicken stock
  • 1 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1-2 tbsp golden caster sugar
  • thumb-size piece ginger, peeled and thinly sliced

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 small hot red chillies, thinly sliced

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 3 spring onions, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 300g small raw peeled prawns, from a sustainable source

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

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Method

  1. Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.

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Comments (25)

Pearlamethystgarnet's picture

This is so delicious!!! Very rich and hot, maybe use just one chili if you don't want that much spice. One of the best broths/soups I've ever tasted! Will definitely be making again.

emmarussell's picture
5

Yum! So so simple but really lovely. My husband isn't really into soup but he loved this one. This this will be a regular in our house!

highwaycrossingfrog's picture
5

So, as an experiment I decided to cook all Chinese recipes for a week. I started out with this soup and ended up making it over and over again for almost the whole week, it was so delicious. (The only other dish I made was Sichuan chicken and it paled in comparison.) It's so quick and simple to make, and highly variable - I used chicken, vegetables and noodles as well as prawns. It's also easy to customise the heat by using more or less chillies and ginger. I like it extra spicy! I also found that using the highest amount of sugar and another dash of soy sauce made it extra tasty. A scattering of fresh, roughly-chopped coriander leaves just before serving works well too.

highwaycrossingfrog's picture
5

As a cooking experiment, I decided to do a week of Chinese food. I started with this recipe and ended up making it over again for the entire week, it's so delicious! It's easily varied to include chicken, noodles or vegetables instead of prawns, and so quick and simple. My new favourite soup and new staple recipe. Even better when refrigerated overnight as the flavours steep into the broth. I find that the maximum measurement of sugar and a little extra soy sauce make it especially tasty; it's also easy to heat to taste with less or more chilli peppers - I like mine spicy! An absolute winner.

polarmonkey's picture
5

This is delicious and so easy! It's really flavoursome and perfect for a cold evening.

stephaniecave's picture
5

Simple and delicious! Added cooked chicken, prawns, noodles, only needed one tbsp sugar and only added one chilli. Beautiful.

sherrers's picture

Amazing soup.I taught my girlfriend how to make this one and she is still talking about it :)

senniwhit's picture

So so easy, but so so tasty. Accidentally stewed the chillies in the broth but gives it a powerful tang, also amazingly cleared up a cold i'd been suffering for weeks! Love this

deelightuk's picture
5

Really nice, I have made it many times, it is so tasty! I sometimes add mushrooms too :)

bethanygrotto's picture

Made this last night minus the prawns and loved it so much I ate enough to sink a battle ship and will be making it again tonight, with prawns this time! It's fresh, clean and healthy tasting and made me fee so virtuous eating it as there is no fat, oil, or bad stuff. It will become a firm favourite and I think it would work with so many other ingredients too, such as left over roast chicken etc...a great dish

abi2013's picture
5

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

simonr's picture
4

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

provene's picture
3

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!

fiona5607's picture
5

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!

annaharries's picture
5

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

hlnharrison's picture
5

Delicious and so quick and easy

shedley's picture
3

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

kj2202's picture
5

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.

l_bave's picture

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

Alix88's picture

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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Questions (3)

armysgirl's picture

Can the broth be frozen?

goodfoodteam's picture
Hi there, thanks for your question. The broth can be frozen before adding the prawns, add these once reheated.
sabbsa's picture
5

How long will this keep for? I am think I could make a batch and it would stay good in the fridge with reheats for say 3 days?

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