Hot and sour prawn and chicken soup

A speedy chicken and prawn soup.
Bowl of chicken and prawn hot and sour soup

No need to slave over the stove this winter when you have this hot and sour soup recipe. One of the best things about this recipe is that the meats and broth don’t take long to cook, meaning you can have a hot bowl of warming soup on the table in no time.

Are you a lover of prawns? Try one of our fresh prawn recipes.



1.Combine the water, lime leaves, ginger and half the chilli in a medium saucepan over high heat; bring to the boil. Reduce heat; simmer, covered, for 10 minutes. Discard leaves and ginger.
2.Meanwhile, cook noodles in a medium saucepan of boiling water according to packet directions; drain.
3.Shell and devein prawns, leaving tails intact. Add prawns and chicken to broth; simmer for 5 minutes or until chicken and prawns are cooked. Stir in lime juice.
4.Divide noodles, snow peas and choy sum among four serving bowls; ladle over broth mixture. Top with sprouts, herbs and remaining chilli.

Make sure the broth is piping hot so it will slightly cook the choy sum and snow peas. If you can’t find baby choy sum use 1/2 bunch of normal choy sum or another Asian green. Makrut lime leaves are sold in small packets. Freeze remaining leaves – they lose a bit of colour but keep all their flavour. You can use a gluten-free chicken stock instead of the water, if you like.


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