Hot-And-Sour Prawn Soup With Lemon Grass
This chef-curated Hot-And-Sour Prawn Soup With Lemon Grass offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 42g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 412 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Hot-And-Sour Prawn Soup With Lemon Grass offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Hot-And-Sour Prawn Soup With Lemon Grass to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Hot-And-Sour Prawn Soup With Lemon Grass, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 pound tiger prawns with shell
- 4 cups chicken stock
- 3 stalks lemon grass
- 3 tablespoons fish sauce
- 1/4 cup lime juice
- 2 tablespoons chopped green
- onion
- 10 kaffir lime leaves, torn in half
- 1 cup straw mushrooms
- 1 tablespoon chopped fresh
- cilantro
- 4 red chile peppers, seeded and
- chopped
- 2 green onions, chopped
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Shell and devein the prawns, reserving the shellsStep 2: Technique & Execution
Rinse the shells and place them in a large saucepan with the chicken stockStep 3: Technique & Execution
Bruise the lemon grass stalks, and add them to the broth along with half of the lime leavesStep 4: Technique & Execution
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 minutesStep 5: Technique & Execution
Strain the stock and return to the saucepanStep 6: Technique & Execution
Discard the solidsChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 412 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 42g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 20g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Hot-And-Sour Prawn Soup With Lemon Grass
This chef-curated Hot-And-Sour Prawn Soup With Lemon Grass offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Shell and devein the prawns, reserving the shells
Technique & Execution: Rinse the shells and place them in a large saucepan with the chicken stock
Technique & Execution: Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves
Technique & Execution: 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
Technique & Execution: Strain the stock and return to the saucepan
Technique & Execution: Discard the solids
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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