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

Gluten Free and Low FODMAP Recipe -  Hot & Sour Shrimp broth
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Recipes Low FODMAP Recipe - Hot & Sour Shrimp broth
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