Hot and Sour Prwn Soup Recipe

Hot and Sour Prwn Soup


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


How to make Hot and Sour Prwn Soup

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 MAGGI Sinigang sa Sampalok Mix and bring to boil. Remove from fire.
5. Season to taste and top with wansoy leaves.


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


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