Thai Style- Hot & Sour Prawn/ Shrimp Soup Recipe

Name: Thai Style- Hot & Sour Prawn/ Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g dried rice vermicelli (sometimes referred to as rice stick noodles); 1 14 liters vegetable stock (5 cups); 1 stalk lemongrass, pale section only thinly sliced; 6 fresh kaffir lime leaves, roughly torn; 2 long fresh red chilies, deseeded and thinly sliced; 3 cm piece fresh ginger, peeled and thinly sliced or 1 teaspoon bottled grated gingerroot; 100 g green beans, topped and cut into 3cm lengths; 12 button mushrooms, halved; 350 g peeled green prawns (present nicely with tail left intact); 16 cherry tomatoes, halved; 2 tablespoons fresh lime juice

Servings: persons

100 g dried rice vermicelli (sometimes referred to as rice stick noodles)
1 14 liters vegetable stock (5 cups)
1 stalk lemongrass, pale section only thinly sliced
6 fresh kaffir lime leaves, roughly torn
2 long fresh red chilies, deseeded and thinly sliced
3 cm piece fresh ginger, peeled and thinly sliced or 1 teaspoon bottled grated gingerroot
100 g green beans, topped and cut into 3cm lengths
12 button mushrooms, halved
350 g peeled green prawns (present nicely with tail left intact)
16 cherry tomatoes, halved
2 tablespoons fresh lime juice

1
Place the rice vermicelli in a large heatproof bowl and cover with boiling water.
2
Set aside for 5 minutes and drain off the water.
3
Using the same saucepan, combine the stock, lemongrass, lime leaves, chilli and ginger.
4
Bring to the boil.
5
Reduce heat and simmer for 5 minutes.
6
Add the beans and mushrooms.
7
Continue to simmer for another 2 minutes.
8
Add the prawns and tomatos.
9
Simmer for another 2-3 minutes , or until the prawns have changed colour.
10
Stir in the lime juice.
11
Divide the noodles among 4 serving bowls.
12
Ladle the soup over the top.
13
Serve immediately.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 g dried rice vermicelli (sometimes referred to as rice stick noodles), 1 14 liters vegetable stock (5 cups), 1 stalk lemongrass, pale section only thinly sliced, 6 fresh kaffir lime leaves, roughly torn, and more.

Yes, Thai Style- Hot & Sour Prawn/ Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Style- Hot & Sour Prawn/ Shrimp Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions