Hot and Sour Prawn Soup Recipe

Thai and Vietnamese version of our native sinigang enhanced with the unique Oriental flavors of lemongrass and ginger.

Preparation Time: 00:15
Cooking Time: 00:20
Servings: 6

Ingredients
1 11g Shrimp Broth Cube dissolved in
8 cups water
1 thumbsize ginger, crushed
2 pieces tanglad leaves (lemongrass) tied to a knot
3 pieces finger chilies, sliced thinly diagonally
1/2 cup taingang daga (or black woodear fungus), soaked
1 1/2 cups tofu, cut into cubes
1/2 cup thinly sliced cucumber
1/4 kg medium prawns, peeled & deveined, tails intact
2 bunches mustasa leaves
1 25 g. pack Sinigang sa Sampalok with Gabi
patis to taste
wansoy leaves to garnish

Directions:
1. Bring broth to boil; add ginger, tanglad leaves, and chilies.
2. Simmer about 15 minutes then discard ginger and tanglad.
3. Add in the rest of the ingredients and simmer until shrimps change color.
4. Stir in Sinigang sa Sampalok Mix and bring to boil. Remove from fire.
5. Season to taste and top with wansoy leaves.