A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock. Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.

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  • Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.

Nutrition Facts

181.5 calories; 27 g protein; 15.2 g carbohydrates; 173.3 mg cholesterol; 1688.5 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/02/2003
Very delicious! I'm sure it's even better with the lime leaves which I didn't have but even without it was very good and it's quite easy to prepare. Read More
(17)

Most helpful critical review

Rating: 3 stars
06/13/2005
I added undon noodles. This is good but does not even hold a candle to "Adrienne's Tom Ka Gai" from this site. The other recipe knocks you socks off ---awsome. This one is just okay---AND I had a hard time finding straw mushroom look in the canned goods section. Read More
(12)
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/02/2003
Very delicious! I'm sure it's even better with the lime leaves which I didn't have but even without it was very good and it's quite easy to prepare. Read More
(17)
Rating: 5 stars
12/02/2003
Very delicious! I'm sure it's even better with the lime leaves which I didn't have but even without it was very good and it's quite easy to prepare. Read More
(17)
Rating: 3 stars
06/12/2005
I added undon noodles. This is good but does not even hold a candle to "Adrienne's Tom Ka Gai" from this site. The other recipe knocks you socks off ---awsome. This one is just okay---AND I had a hard time finding straw mushroom look in the canned goods section. Read More
(12)
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Rating: 5 stars
04/25/2008
I love this recipe. It's simple but delicious. I used canned straw mushrooms too. I've never seen them fresh even in well-stocked Asian markets here in Canada. Do try this recipe!! Read More
(9)
Rating: 5 stars
07/02/2009
This was a fantastic recipe! My boyfriend absolutely loved it and it had so much flavor and was so easy to make I would definitely recommend it! Canned straw mushrooms seemed to work fine for me too. Read More
(6)
Rating: 5 stars
02/02/2014
Don't hesitate to make this recipe if you cannot find kaffir lime leaves in your grocery store. I made it without and the soup was still absolutely amazing! I added some chinese noodles and used water and miso instead of chicken broth and it was a perfect. I will definitely make this again. Read More
(2)
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Rating: 4 stars
11/10/2012
Good recipe I tried it as it was presented. Good! I make this dish too I use half the lime leaves be cautious with the lime juice. Straw mushrooms are canned I dont like the slimy texture so I use fresh button mushrooms sliced. I also dont use chicken broth I use only the stock left from the prawn shells try it. Either way a good dish serve with rice on the side! Read More
(1)
Rating: 5 stars
04/01/2017
I have never been a big fan of hot and sour soups but this is awesome! My mother loves hot and sour soup and always gets it when she dines out. I made this recipe for her one weekend and she begged for the recipe. This is also our new go to soup when we have a chest cold. It works wonders. I can not praise it enough. I saw the earlier comment about Adriennes Tom Ka ga soup. That's also a great recipe. Different type of soup and taste pallete though. It's like comparing apples and chocolate. Read More
(1)
Rating: 3 stars
02/20/2018
I was very happy to see that this recipe made use of the shrimp shells. The only change I made was to chop up one whole red Thai chile pepper (with seeds) and add it at the same time as the lemon grass. It had the perfect amount of heat. The reason for only 3 stars is that it was so salty it was really inedible. There are only two possible sources of salt - the chicken stock and the fish sauce. I use the same low-salt chicken stock so it had to be the fish sauce. I would reduce it by half - although this may affect the "sour" part of the hot-and-sour. My other option is to try a different brand of fish sauce. I used "Roland" brand. Read More
Rating: 5 stars
06/23/2016
I had trouble finding some of the ingredients for this soup. I used lemongrass paste instead of fresh lemongrass and used lime zest in place of the kaffir lime leaves. I also couldn't find straw mushrooms but I usually don't care for mushrooms anyways so I just choose to omit them. Even without using the precise ingredients this turned out to have a wonderful flavor. I really enjoyed this so I wouldn't let the lack of fresh ingredients available stop you from giving this a try. Read More