Hot & Sour Asian Broth

A very quick, simple recipe for you folks that love Asian flavours – you’ll be amazed at just how speedy this wonderful fusion of flavours is.

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Rate this recipe 3/5 (127 Votes)

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Ingredients

Handful of king prawns
Handful of dried mushrooms
soaked and drained
Handful of freshly chopped coriander
500ml chicken stock
2 nests of noodles (rice noodles or Pad Thai)
1 tbsp chilli oil
3 garlic cloves
minced
Small knob of ginger
minced
1 stalk of lemon grass
finely chopped
2 green finger chillies
finely chopped
2 shallots
finely sliced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp soft brown sugar
Juice of half a lime

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Start by boiling the kettle and soaking the noodles in boiling water.

Step 2

Heat the chilli oil in a small casserole pot, add the shallots and cook for a couple of minutes, then add the garlic, ginger, lemongrass and chillies, continue to cook for 3 minutes.

Step 3

Add the mushrooms and prawns, cook for 5 minutes until the prawns are pink and the mushrooms softened, and then add the fish sauce, lime juice, soy and sugar. Stir well and cover with the chicken stock.

Step 4

Turn the heat down to a simmer and transfer the noodles to the broth. Simmer for 15 minutes and serve in warmed bowls with a sprinkling of coriander.

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.