Hot and sour watercress and prawn broth

Name: Hot and sour watercress and prawn broth
Total time: 10 min
Yield: serves 2
Ingredients: rice vinegar or white wine vinegar 3 tbsp; vegetable or chicken stock 500ml; soy sauce 1 tbsp; golden caster sugar 1-2 tsp; root ginger 2.5 cm piece, peeled and thinly sliced; red chilli 2 small hot ones, thinly sliced; spring onions 3, thinly sliced; raw peeled prawns 300g from a sustainable source; watercress 1 bunch, straggly stalks)

10 minutes
serves 2
Easy

This is a delicious and unusual Asian soup that despite a number of ingredients, is so easy to prepare. The base is a well-flavoured, hot and sour stock in which the prawns and watercress are cooked.It couldn't be easier.

March 25, 2015 at 3:08 pm

Ingredients

rice vinegar or white wine vinegar 3 tbsp
vegetable or chicken stock 500ml
soy sauce 1 tbsp
golden caster sugar 1-2 tsp
root ginger 2.5 cm piece, peeled and thinly sliced
red chilli 2 small hot ones, thinly sliced
spring onions 3, thinly sliced
raw peeled prawns 300g from a sustainable source
watercress 1 bunch, straggly stalks)

Method

Step 1

Put the vinegar, stock, soy sauce, sugar (start with 1 tsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer.
Step 2

Cook for a minute then add the prawns and cook until they turn pink. Stir in the watercress and turn off the heat. Taste and add more sugar if you like.