Name: Hot & Sour Prawn Broth Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Asian
Ingredients: 3 tbsp rice vinegar or white wine vinegar; 500ml chicken stock; 1 tbsp soy sauce; 1-2 tbsp golden caster sugar; Thumb-size piece ginger, peeled and thinly sliced; 2 small hot red chillies, thinly sliced; 3 spring onions, thinly sliced; 300g small raw peeled prawns, from a sustainable source

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Introduction

This hot and sour broth with prawns is a vibrant, flavorful soup that balances tangy vinegar with a spicy kick. It’s quick to make and perfect for a light meal or an elegant starter.

The image shows two white bowls filled with a light, clear broth soup that contains visible shrimp, slices of ginger, chopped green onions, and small pieces of red chili floating on the surface. The shrimp are cooked to a light pink color and sit near the top, while the broth has a slightly oily texture with bits of minced ingredients inside. The bowls have an ornate blue and pink floral design on the outside and rest on a white marbled surface with a soft gray and blue striped cloth underneath. Next to the bowls are two matching blue floral ceramic soup spoons, one placed inside a bowl and the other on the surface. The setting captures a calm, fresh, and inviting atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp rice vinegar or white wine vinegar
500ml chicken stock
1 tbsp soy sauce
1-2 tbsp golden caster sugar
Thumb-size piece ginger, peeled and thinly sliced
2 small hot red chillies, thinly sliced
3 spring onions, thinly sliced
300g small raw peeled prawns, from a sustainable source

Instructions

Step 1: In a saucepan, combine the vinegar, chicken stock, soy sauce, 1 tablespoon of golden caster sugar, ginger, chillies, and spring onions. Bring the mixture to a simmer over medium heat.
Step 2: Let the broth simmer gently for 1 minute to develop the flavors. Taste and add the second tablespoon of sugar if you prefer a sweeter soup.
Step 3: Add the raw peeled prawns to the simmering broth and cook just until they turn pink and are heated through, about 2-3 minutes.
Step 4: Serve the hot and sour broth immediately in small bowls or cups for a delightful starter or light meal.

Tips & Variations

For extra depth, add a splash of fish sauce instead of or alongside soy sauce.
Adjust the heat by substituting chillies with milder peppers or removing seeds.
Use vegetable stock to make the broth vegetarian, and swap prawns for tofu or mushrooms.
Fresh lime juice can be added just before serving for an extra tangy brightness.

Storage

Store any leftover broth separately from cooked prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove without boiling to avoid toughening the prawns. It’s best to add freshly cooked prawns when serving again for optimal texture.

How to Serve

The image shows two white bowls filled with clear broth soup containing three layers of ingredients. The base layer is a light, pale broth with a smooth texture. Floating on the broth are pink shrimp, pale yellow slices of ginger, green scallion rings, and small red chili slices, evenly spread across the bowl. The bowls have intricate blue floral designs on their outer sides, paired with matching ceramic spoons resting nearby. The scene is set on a white marbled surface with another similar bowl covered with a lid in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns work fine. Thaw them completely before adding to the broth to ensure even cooking.

How can I reduce the soup’s spiciness?

Remove the seeds from the chillies or use fewer chillies to lower the heat level. You can also add a little extra sugar or a splash of coconut milk to mellow the spice.