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Hot and Sour Prawn Soup


  • 2 L chicken stock

  • 6 crushed wild chilli's green

  • 1 small knob galangal bruised

  • 6 Kaffir Lime leaves crushed

  • 2 ripe Tomatoes roughly chopped

  • 2 tablespoons "Neil Perry" roast Chilli Paste

  • 1 teaspoon Palm Sugar

  • 3 tablespoons Fish sauce

  • 4 small red eschalots finely sliced

  • 3 Limes juiced

  • 6 large cooked King Prawns

  • 3 tablespoons sliced straw Mushrooms

  • 500 g cooked Hokkien egg noodles

  • coriander leaf to serve


  • 1.

    Bring the stock to the boil in a large saucepan.

  • 2.

    Add the chillies, galangal, lemongrass, lime leaves, tomatoes and roast chilli paste and stir well to combine.

  • 3.

    Add the palm sugar and fish sauce and allow to simmer for a minute.

  • 4.

    Add the sliced eschallots and check the balance. It should be a little on the saltier and sweeter side at this point as the heat is yet to develop.

  • 5.

    Add the lime juice, remove from the heat and taste again. If the balance in flavours is correct, then add the prawns and straw mushrooms.

  • To serve:

  • 1.

    Divide the noodles amongst serving bowls and pour the soup over.

  • 2.

    Finish with coriander.

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