Hot & sour broth with prawns

Hot & sour broth with prawns

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(32 ratings)

Prep: 10 mins Cook: 5 mins


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


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



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

  • 2 small hot red chillies, thinly sliced



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

  • 3 spring onions, thinly sliced
    Spring onions

    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



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


  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, questions and tips

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18th Feb, 2020
Delicious! I found the portion size a bit too small so I double the portions and have added noodles to make more of a meal.
29th Dec, 2017
Made this as a main meal by adding noodles. Delicious, quick and easy to make. Will definitely make again for a speedy after work dinner.
Nicola J's picture
Nicola J
23rd Jan, 2017
One of the most delicious and easiest recipes out there! You can adapt it and add whatever you want, carrots, mushrooms, any meat etc and the broth is great with noodles too. It is seriously hot if you add two chillies so I only add half of one and that's enough for me. A firm fave!
4th Sep, 2016
This is one of my favourite recipies and it's so simple! It tastes absolutely amazing; I can't fault it. It's quite spicy so if you'd prefer it milder, only use one chilli. I keep going back to this recipe and making it again and again, it's that good. I highly recommend it!
12th Jun, 2016
Excellent recipe - very nice
30th Nov, 2015
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.
17th May, 2015
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!
15th Feb, 2015
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.
13th Feb, 2015
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.
11th Jan, 2015
This is delicious and so easy! It's really flavoursome and perfect for a cold evening.


8th Oct, 2014
Can the broth be frozen?
goodfoodteam's picture
28th Oct, 2014
Hi there, thanks for your question. The broth can be frozen before adding the prawns, add these once reheated.
8th Jan, 2014
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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