Ingredients
- 3 tbsp rice vinegar or white wine vinegar
- 500ml chicken stock
- 1 tbsp soy sauce
- 1-2 tbsp golden caster sugar
- thumb-size piece ginger, peeled and thinly sliced
- 2 small hot red chillies, thinly sliced
- 3 spring onions, thinly sliced
- 300g small raw peeled prawns, from a sustainable source
Method
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Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.