Name: Hot and sour seafood noodle soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon oil; 250 gram green prawns, peeled, tails intact, deveined, shells reserved; 125 gram white fish fillets, trimmed, sliced, trimmings reserved; 3 lime leaves; 1 clove garlic, crushed; 1 teaspoon chopped chilli, plus extra to serve (optional); 1/2 teaspoon chopped ginger; 1/2 lemon, sliced; 7 cup water; 125 gram fresh egg noodles; 3 mushrooms, sliced; 2 teaspoon sugar; 1/2 lemon; 1 teaspoon fish sauce; 1 cup mixed asian green leaves; 1 tomato, cut into wedges

Hot and sour seafood noodle soup

There are many versions of hot and sour soup throughout Asia. The common factor, of course, is that they all have ingredients to make them both spicy, and sour. This one also has seafood and noodles and is a complete and delicious meal.

Ingredients

1 tablespoon oil

250 gram green prawns, peeled, tails intact, deveined, shells reserved

125 gram white fish fillets, trimmed, sliced, trimmings reserved

3 lime leaves

1 clove garlic, crushed

1 teaspoon chopped chilli, plus extra to serve (optional)

1/2 teaspoon chopped ginger

1/2 lemon, sliced

7 cup water

125 gram fresh egg noodles

3 mushrooms, sliced

2 teaspoon sugar

1/2 lemon

1 teaspoon fish sauce

1 cup mixed asian green leaves

1 tomato, cut into wedges

Method

1.Heat oil in a large saucepan on high. Saute prawn shells and fish trimmings with lime leaves, garlic, chilli, ginger and lemon for 2-3 minutes.

2.Stir in water and bring to the boil. Reduce heat to low. Simmer uncovered for 30 minutes, skimming fat and foam from the surface as it cooks.

3.Strain liquid through a sieve into a fresh saucepan. Add prawns, sliced fish, noodles, mushrooms, sugar, lemon juice and fish sauce. Bring to the boil. Reduce heat and simmer for 2-3 minutes.

4.Divide leaves and tomato into serving bowls. Ladle over hot soup. Serve with extra chopped chilli, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy