An authentic and nourishing Asian broth with prawns giving hot and sour flavours. It is gluten free, dairy free, low in fat and saturated fat.
White Wine Vinegar 30 ml
Water 500 ml
Chicken Stock Cube 10 g (1 Unit) (dissolved in water above)
Soy Sauce 10 ml
Caster Sugar 20 g
Ginger (peeled and thinly sliced) 15 g
Hot Red Chillies (thinly sliced) 4 g (2 units)
Spring Onions (thinly sliced) 60 g (6 units)
Small Raw Prawns (peeled) 300 g
1. Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer.
2. Cook for 1 min, then add the prawns to heat through.
3. Serve in small bowls or cups.
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