Hot and Sour Thai Prawn Soup is a bowl of pure comfort with a spicy kick. I learned this recipe during a cooking class in Bangkok, and it’s been a family favorite ever since. The secret lies in making the broth from scratch using prawn shells – a simple trick that adds incredible depth to the soup. The mix of fresh herbs and spices creates layers of flavor that’ll make you feel like you’re dining at your favorite Thai restaurant.
About the Recipe
This soup is perfect for anyone who loves Thai food but thinks it’s too hard to make at home. Trust me, it’s easier than you might think. The ingredient list might look long, but each component adds something special to the final dish. It’s light enough for lunch but satisfying enough for dinner, especially on chilly evenings.
Why You’ll Love This Recipe
– Quick cooking time (just 30 minutes)
– Uses simple ingredients you can find at most grocery stores
– Creates minimal waste by using prawn shells for the broth
– Can be adjusted to your preferred spice level
– Tastes fresh and clean, not heavy
– Makes enough for 4-6 servings
– Freezes well for later
Hot and Sour Thai Prawn Soup
Cooking Tips
Don’t skip making the broth from scratch – it’s worth the extra few minutes. Look for prawns with heads on if possible, as they add more flavor. If kaffir lime leaves aren’t available, you can use lime zest instead. Taste and adjust the fish sauce and lime juice at the end – everyone’s preference for sour and salty is different.
Serving and Storing Suggestions
Serve hot in bowls with extra lime wedges and fresh coriander. Makes 4-6 servings. Leftovers keep well in the fridge for 2 days. To reheat, warm gently on the stove – don’t boil or the prawns will become tough. Total prep and cooking time: 30 minutes.
Similar Recipes
- Thai Coconut Chicken Soup (Tom Kha Gai)
- Spicy Vietnamese Noodle Soup
- Asian Fish Soup with Rice Noodles
Nutrient Benefits
Prawns are high in protein and low in calories. They provide omega-3 fatty acids, selenium, and vitamin B12. Lemongrass and chili have anti-inflammatory properties, while garlic boosts immune function. Fresh herbs add vitamins and antioxidants to this healthy soup.
Hot and Sour Thai Prawn Soup
Ingredients
- 400 gms Green prawns (medium sized)
- 2 Spring onions (finely chopped)
- 6 tbsp Fish sauce
- 1 tsp Coarsely chopped garlic
- 2 tbsp Lime juice
- 4 Red Chillies (finely chopped)
- 1 stalk Lemon grass (thick base only, coarsely chopped)
- 3 Dried or fresh kaffir lime leaves
- 1 tbsp Fresh coriander (roughly chopped)
- 6 cups Water
- 1 tbsp Oil
- 3/4 tsp Salt
- Red chilli powder (as required)
Instructions
- Shell and devein the prawns. Instead of throwing away the heads and the shells, reserve them.
- Heat the oil in a frying pan. To the heated oil, add the prawn shells and heads and cook over high flame. Wait till they turn pink.
- Now pour the water. Add garlic, lemon grass, chillies and lime leaves. Sprinkle salt as per taste. Bring it to boil.
- Then reduce the flame to a simmer and cook for about 15 minutes, uncovered.
- Take a clean pan and strain the stock into it. For straining, use a double thickness of paper towel placed in a sieve.
- Now, add the prawns to it. Bring the blend to a simmer.
- Keep cooking till prawns have turned pink. It will just take a few minutes. Remove from flame.
- Add spring onion, coriander and chilli. Mix lime juice and fish sauce.
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Frequently Asked Questions
Can I use frozen prawns instead of fresh?
Yes. Thaw them completely first, and while they won’t make quite as flavorful a broth, the soup will still be delicious. Pat them dry before cooking to prevent watering down the soup.
How can I make this soup less spicy?
Use fewer chilies and skip the chili powder. You can always add more heat at the end with chili flakes or sauce, but you can’t take it away once it’s in there.
Can I make this soup ahead of time?
Make the broth ahead, but add the prawns just before serving. This keeps them tender and prevents overcooking. The broth can be frozen for up to 3 months.
