Deliciously warming and cleansing, this hot and sour king prawn soup has a perfectly balanced zesty tang and a gently spiced kick. With no refined oils, sugars or dairy, this soup is both gluten free and low carb friendly.
The beauty of this soup is in its simplicity and versatility. If you prefer a little extra heat, you can add extra chilies to your taste. For more of that vibrant tang, add another tablespoon of cider vinegar. Perfect paleo dinner!
A flavorful low carb lunch or a sublimely simple dinner party entrée, this quick Paleo meal is enjoyable all year round.
Servings and Prep Time
Serves 2
Time: 20 minutes
Ingredients
- 150g uncooked king prawns
- 1 cup of sliced chestnut mushrooms
- 1 thumb sized piece of peeled and sliced fresh ginger
- 3 fresh green chilies, sliced
- 1 clove of finely sliced garlic
- 3 sliced spring onions
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of sesame oil
- 750 ml of hot chicken stock
- A generous pinch of black pepper
- A handful of fresh coriander to serve
You will need:
- A large heavy bottomed casserole dish
Method
Add the sesame oil to the casserole dish over a low heat. Once hot, add the sliced mushrooms and cook gently for 3 minutes. Add the garlic, chilies, ginger and black pepper and continue to cook in the oil for a further 1-2 minutes, stirring regularly. Pour the apple cider vinegar into the pan and give all the ingredients a good stir.
Add the hot chicken stock to the casserole dish, and bring the soup to a gentle boil.
Add the king prawns and allow to simmer gently for 10 minutes until the prawns are pink and cooked through.
Scatter the chopped fresh coriander and spring onions over the soup to serve.
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