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Nigella Lawson
Hot and Sour Soup
Nigella Lucy Lawson (born 6 January 1960) is an English journalist, cookery writer, and television presenter. She wrote a restaurant column for the Spectator before becoming deputy literary editor of the Sunday Times in 1986....more.

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Heat the stock and tom yam paste in a decent sized saucepan with the lime leaves, lemon grass, lime-juice, fish sauce, chillies and sugar.
Bring to the boil,
add the mushrooms and simmer for a couple of minutes,
then add the prawns and spring onions and cook for a further 2-3 minutes, or until the prawns are cooked but still tender.
Sprinkle with a little coriander and put more on the table for people to add themselves as they want.

Source : Nigella Lawson "Nigella Bites"



- 1 1/2 litres chicken stock
- 2 heaped tablespoon tom yam paste
- 4 kaffir lime leaves, finely chopped
- 1 stick lemon grass, tender inner part only, roughly chopped
- * juice of 1 lime
- 4 tabsps fish sauce
- 3 small fresh red or green chillies, finely chopped
- 1 tsp sugar
- 150g straw or button mushrooms, halved or quartered according to size
- 500g peeled raw prawns, thawed if frozen
- 5 small spring onions, cut into short lengths and then into strips
- * small bunch coriander, chopped

SERVES : 4 - 6


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