Hot and sour watercress and prawn broth
Serves 2
Easy
Total time:
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
Skip to ingredients
- 3 tbsp rice vinegar or white wine vinegar
- 500ml vegetable or chicken stock
- 1 tbsp soy sauce
- 1-2 tsp golden caster sugar
- 2.5 cm piece root gingerpeeled and thinly sliced
- 2 small hot ones red chillithinly sliced
- 3 spring onionsthinly sliced
- 300g from a sustainable source raw peeled prawns
- 1 bunch watercressstraggly stalks)
Nutrition: per serving
- kcal155
- fat1.6g
- saturates0.2g
- carbs6.6g
- fibre1.9g
- protein29g
- salt2.49g
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.