Hot And Sour Prawn Noodle Soup

By Anna Burges-Lumsden

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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