This fragrant Thai soup is a combination of hot and sour flavours and is incredibly easy to make.


  • 1½ pints of chicken or vegetable stock

  • 1 stalk lemongrass (bash it and take the outer layers off then thinly-slice the rest)

  • 1 inch piece of galangal or ginger

  • 1 clove garlic finely-sliced

  • 1 red onion or 2 shallots, finely sliced

  • 2/3 kaffir lime leaves

  • Zest of a lime

  • 1 red chilli, finely-sliced

  • Handful of mushrooms (any kind) sliced

  • 6-8 raw king prawns per person

  • Handful of coriander roughly-chopped

  • For the sauce:

  • 2 tbsp lime juice

  • 2 tbsp fish sauce

  • 2 tbsp chilli sauce


  • 1.

    First of all mix the sauce ingredients together until you have the right balance of sour, salty and spicy (you might need to add more lime juice or chilli or fish sauce but just go with your instincts). Once you’re happy with this get a wok and put it on a high heat.

  • 2.

    When really hot add the stock along with the lemongrass, galangal or ginger, garlic, onion, lime leaves, lime zest and chilli. Turn heat down slightly and cook for about a minute and a half until bubbling and slightly reduced then add the mushrooms and the prawns. Let the prawns cook through until just pink (this will be really quick, about a minute so don’t leave it too long) then add the sauce mix.

  • 3.

    Let it cook for another 30 seconds to a minute then serve with lots of coriander.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 194kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 12g
  • Carbohydrate 30g
  • Sugar 10g
  • Sodium 1885mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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