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Hot and sour prawn soup with basmati rice

Name: Hot and sour prawn soup with basmati rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 litre fresh chicken stock; 1 lemongrass stalk, crushed; 2-3 kaffir lime leaves, optional; 2.5cm fresh galangal (or ginger); 2 red chillies, finely sliced; 1 tbsp tom yum paste; 1 tbsp palm sugar or soft light brown sugar; 2 tbsp fish sauce; 200g basmati rice; 400g raw organic king prawns, peeled; 8 baby pak choi, halved; Handful of chopped fresh coriander; 2 limes, quartered

Published: 24 Apr 15
Updated: 18 Mar 24

A quick but full-of-flavour midweek meal – a spicy, warming soup recipe with basmati rice – that’s ready in 30 minutes.

Prefer chicken? Try this hot and sour chicken soup that’s ready in just 20 minutes.

Easy
March 2013

Test kitchen approved

Serves 4
Ready in 30 minutes

A quick but full-of-flavour midweek meal – a spicy, warming soup recipe with basmati rice – that’s ready in 30 minutes.

Prefer chicken? Try this hot and sour chicken soup that’s ready in just 20 minutes.

Nutrition: per serving

Calories: 528kcals
Fat: 17.4g (6.7g saturated)
Protein: 24.3g
Carbohydrates: 65.9g (24.8g sugars)
Fibre: 1g
Salt: 0.5g

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Ingredients

1 litre fresh chicken stock
1 lemongrass stalk, crushed
2-3 kaffir lime leaves, optional
2.5cm fresh galangal (or ginger)
2 red chillies, finely sliced
1 tbsp tom yum paste
1 tbsp palm sugar or soft light brown sugar
2 tbsp fish sauce
200g basmati rice
400g raw organic king prawns, peeled
8 baby pak choi, halved
Handful of chopped fresh coriander
2 limes, quartered

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Method

Heat the chicken stock in a large pan with the lemongrass stalk, kaffir lime leaves, fresh galangal or ginger, red chillies, tom yum paste, palm sugar and fish sauce.
Add the rice and cook for 8 minutes. Add the prawns and pak choi and cook for 2-3 minutes.
Add the lime juice and a large handful of chopped fresh coriander then serve with lime wedges.