Hot and Sour Soup with Prawns
Dive into a bowl of irresistible **Hot and Sour Soup with Prawns**, a vibrant and tangy Asian-inspired delight brimming with bold flavors and wholesome ingredients. This quick and easy recipe combines succulent prawns, earthy shiitake mushrooms, crisp bamboo shoots, and tender tofu in a savory broth enhanced by soy sauce, rice vinegar, and a hint of chili paste for a balanced kick. Infused with aromatic ginger, garlic, and a drizzle of sesame oil, the soup is thickened to perfection with a cornstarch slurry and crowned with delicate ribbons of egg. Ready in just 35 minutes, this comforting soup is a perfect starter or main course, ideal for cozy nights or impressing dinner guests. Garnish with fresh green onions and cilantro for a fragrant finish. **Hot and Sour Soup with Prawns** is a must-try for lovers of warm, flavor-packed dishes!
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Recipe Information
Ingredients
- 400 grams medium prawns (peeled and deveined)
- 4 cups chicken or vegetable stock
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 teaspoons chili paste or sambal oelek
- 1 tablespoon ginger (grated)
- 3 cloves garlic (minced)
- 1 cup bamboo shoots (julienned)
- 1 cup shiitake mushrooms (sliced)
- 200 grams firm tofu (cubed)
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 egg (lightly beaten)
- 0.5 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 green onions (sliced for garnish)
- 2 tablespoons cilantro (chopped for garnish, optional)
Instructions
In a large pot, heat the chicken or vegetable stock over medium heat until it begins to simmer.
Stir in the soy sauce, rice vinegar, chili paste, grated ginger, and minced garlic. Let it simmer for 5 minutes to allow the flavors to meld.
Add the julienned bamboo shoots, sliced shiitake mushrooms, and cubed tofu to the pot. Cook for another 5 minutes.
In a small bowl, mix the cornstarch with the water to create a slurry. Slowly pour the slurry into the soup, stirring continuously. Allow the soup to thicken slightly, which should take about 2-3 minutes.
Gently add the prawns to the soup and let them cook for 3-4 minutes, or until they turn pink and opaque.
Slowly drizzle the lightly beaten egg into the pot while stirring in a circular motion to create thin ribbons.
Season the soup with white pepper and a drizzle of sesame oil. Taste and adjust seasoning if necessary.
Remove the pot from heat and serve the soup hot in individual bowls.
Garnish with sliced green onions and chopped cilantro, if using. Enjoy!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1737 mg | 76% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 415 mg | 32% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
