Hot and Sour Prawn Soup

Category: Meat & Seafood
Style: Thai and Vietnamese
Special Consideration: Low Carb
Servings: 6

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

1 11g MAGGI 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 MAGGI Sinigang sa Sampalok with Gabi
patis to taste
wansoy leaves to garnish

1. Heat oil in a frying pan and fry pork and chicken until brown.
2. Remove from pan then fry atchuete seeds until color comes out. Remove seeds from pan and saute garlic and onions, and tomato paste.
3. Add broth and rice.Cover and let simmer until rice is half-cooked.
4. Add in fried pork, chicken, carrots, potatoes and paprika.
5. Simmer until rice is cooked then toss in peas and bell pepper. Serve garnished with sliced egg.

Good to Know:
Seafood like prawns contain selenium, a trace mineral that is essential for the body to create its own natural antioxidant.

Good to Remember:
Using herbs and spices to flavor a dish is a more healthful technique to making a dish tasty than using seasonings that are high in sodium.

Calories:62 Carbohydrates (g):2 Protein (g):9 Fats (g):2


  1. Reading them makes me feel that the recipe s are easy to make, It looks like the dishes are yummy and delicious