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Vietnamese Soup

Vietnamese-Style Sour Prawn Soup

0
45 Min
Intermediate

Ingredients

-
8 Servings
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 kg
Shrimp
2 tbsp
Vegetable Oil
5 cups
Bottled Water
1 pc
Onion
2 pcs
Tomato
1 cup
Okra
1 cup
Togue
0.25 cup
Scallion
8 sprigs
Cilantro
1 tbsp
Fish Sauce
1 tsp
Brown Sugar
4 sprigs
Basil
2 tbsp
Toasted Garlic

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
255.14
Carbohydrates
25.57
Protein
33.27
Fats
5.18
Information per serving
Let's Cook

Instructions

45 Minutes
Step1
30 Min
Heat oil in a pot and sauté prawn shells. Crush heads to extract more of its flavor. Pour water, bring to a boil, skim the scum and simmer for 30 minutes. Strain into another pot.
Step2
10 Min
Add onion and tomato and simmer while covered for 10 minutes.
Step3
2 Min
Add okra and simmer for 2 minutes.
Step4
2 Min
Pour MAGGI® MAGIC SINIGANG® Original Sampaloc Mix and season with fish sauce and sugar.
Step5
1 Min
Add prawns and simmer for 1 minute. Stir in bean sprouts and transfer into a serving bowl. Garnish with scallions, cilantro, Thai basil and toasted garlic. Serve immediately.
Vietnamese-Style Sour Prawn Soup

Step1 of 5

Heat oil in a pot and sauté prawn shells. Crush heads to extract more of its flavor. Pour water, bring to a boil, skim the scum and simmer for 30 minutes. Strain into another pot.

Vietnamese-Style Sour Prawn Soup

Step2 of 5

Add onion and tomato and simmer while covered for 10 minutes.

Vietnamese-Style Sour Prawn Soup

Step3 of 5

Add okra and simmer for 2 minutes.

Vietnamese-Style Sour Prawn Soup

Step4 of 5

Pour MAGGI® MAGIC SINIGANG® Original Sampaloc Mix and season with fish sauce and sugar.

Vietnamese-Style Sour Prawn Soup

Step5 of 5

Add prawns and simmer for 1 minute. Stir in bean sprouts and transfer into a serving bowl. Garnish with scallions, cilantro, Thai basil and toasted garlic. Serve immediately.

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