Watercress and Prawn Broth

Hot and sour watercress and prawn broth

  • 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.



  • 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)


  • 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.

Nutritional Information

  • Kcals 155
  • Fat 1.6g
  • Saturates 0.2g
  • Carbs 6.6g
  • Fibre 1.9g
  • Protein 29g
  • Salt 2.49g