GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Hot and sour prawn, chicken and noodle soup

You'll need

2 stalks of lemongrass, white part only, bruised and coarsely chopped 2 small red chillies, bruised 4 kaffir lime leaves, coarsely torn 60 ml (¼ cup) fish sauce, or to taste 2 (about 250gm) skinless chicken breasts 12 green prawns, peeled, intestinal tracts removed, tails intact 100 gm chestnut mushrooms (see note) 1 kg fresh flat rice noodles, thinly sliced To serve: coriander and Thai basil leaves, thinly sliced small red chillies, lime wedges, and fish sauce


  • 01
  • Combine lemongrass, chillies, lime leaves, fish sauce and 1½ litres water in a saucepan. Bring to the boil over medium heat, reduce heat to low and simmer for 5 minutes to infuse. Add chicken and prawns and cook until prawns turn pink (2-3 minutes). Using a slotted spoon, transfer prawns to a plate and keep warm. Continue to cook chicken until cooked through (5-7 minutes), then transfer to plate with prawns and keep warm. Strain stock (discarding solids), return stock to pan and add mushrooms. Return to the boil over medium heat and cook until mushrooms are tender (2-3 minutes).
  • 02
  • Meanwhile, soak noodles in boiling water until tender (2-3 minutes). Drain and divide among bowls. Slice chicken and divide with prawns among bowls. Ladle over stock and mushrooms, scatter with herbs and chilli, serve with lime wedges and fish sauce.
Note If chestnut mushrooms are unavailable, substitute with sliced Swiss browns.

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.