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Hot & Sour Asian Broth

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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)

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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Hot & Sour Asian Broth chinese rice