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Hot And Sour Prawn Noodle Soup

Hot And Sour Prawn Noodle Soup

Hot And Sour Prawn Noodle Soup

Hot And Sour Prawn Noodle Soup recipe, brought to you by MiNDFOOD. Tom Yum soup is a classic in Thai cuisine, at once spicy, salty, sour and sweet. This soup is a variation with rice noodles added to bolster the dish.


Serves 4

1 litre chicken stock, hot

2 large red chillies, deseeded, halved,

plus extra, sliced, to serve

5cm piece fresh ginger, sliced

2 kaffir lime leaves (optional)

3 tbsp fish sauce

2 lemongrass stalks, bruised

1 lime, juiced, plus lime cheeks, to serve

1 tbsp caster sugar

125g shiitake or oyster mushrooms, sliced

250g large raw prawns, peeled, deveined

2 pak choi, chopped

200g flat rice noodles

toasted sesame seeds, to serve


1 Place stock, chillies, ginger, lime leaves, fish sauce, lemongrass, lime juice and sugar in a large saucepan and bring to the boil over high heat. Reduce heat and simmer, covered, for 4 minutes. Strain into a clean saucepan. Add mushrooms and prawns and cook for 2-3 minutes or until prawns turn pink. Add pak choi, and cook for 1 minute, or until wilted.

2 Meanwhile, cook noodles according to packet instructions. Divide among 4 bowls. Ladle soup over noodles. Top with sesame seeds and chilli. Serve with lime wedges.

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