Thai sour seafood soup

This delicious soup makes a perfect first course or light main meal. It is cooked with lime, lemongrass, fresh chilli and curry paste, giving it an unmistakable Thai flavour. You can omit the prawns and use fried tofu and vegetable stock to make a vegetarian version.

Thai sour seafood soup


  • 3 cups (750 ml) salt–reduced fish stock
  • 3 stems lemongrass, white part only, crushed
  • 5 kaffir lime (makrut) leaves
  • 150 g (5 oz) small mushrooms, halved
  • 1½ tablespoons fish sauce
  • 4 long red chillies, seeded and thinly sliced
  • 500 g (1 lb) medium raw prawns (uncooked shrimp), peeled and deveined, tails left intact
  • 4 spring onions (scallions), sliced
  • ½ cup (125 ml) fresh lime juice
  • 2 teaspoons red curry paste
  • 1 tablespoon soft brown sugar
  • 1 cup (30 g) fresh coriander (cilantro) leaves


  1. Put the stock and 3 cups (750 ml) water in a large saucepan over high heat.
  2. Add the lemongrass, kaffir lime leaves, mushroom, fish sauce and chilli and bring to the boil.
  3. Boil for 2 minutes.
  4. Add the prawns, spring onions, lime juice, curry paste and sugar to the pan and cook for 2 minutes, or until the prawns just start to turn pink.
  5. When the prawns have cooked, stir through the coriander leaves, then divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 5 minutes


Low Fat No Fat Asian Cooking

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