A Thai and Vietnamese version of our sinigang, enhanced with the unique flavors of tanglad and ginger.
Hot and Sour Prawn Soup
1 Maggie Chicken broth cube, dissolved in
8 Cup water
1 Thumb-size ginger, crushed
2 Pieces tanglad leaves, tied in a knot
2 Pieces finger chili, sliced thinly diagonally
½ Cup taingang daga (or black woodear fungus). Soaked in water then drained
1 ½ Cup cube tofu
½ Cup thinly slice cucumber
¼ Kilo medium prawns, peeled, deveined, tails intact Mustasa leaves
1 20-g pack Maggi Sinigang sa Sampalok Mix
Patis to taste
Wansoy leaves to garnish
In a large pot, boil broth. Add ginger, tanglad leaves, and chili. Simmer about 15 minutes then remove ginger and tanglad orange. Add the Maggi sinigang powder and let boil. Remove from heat. Season to taste with patis if desired. Top with wansoy leaves.
