3 tbsp rice vinegar or white wine vinegar
500ml chicken stock
1 tbsp gluten free soy sauce
1-2 tbsp golden caster sugar
thumb-size piece ginger, peeled and thinly sliced
2 small hot red chilies, thinly sliced
3 scallions, thinly sliced - green ends only
300g small raw peeled shrimps, from a sustainable source
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, chiles and scallions 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.
Recipe adapted from: Good Food