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Thai Prawn Soup Recipe

Thai Prawn Soup Ingredients:

Thai Prawn Soup Recipe
Thai Prawn Soup Recipe
  • 3 cups shelled green prawns (shrimps) – reserve heads and shells
  • 1 tablespoon olive oil
  • 9 cups water
  • 6 small Kaffir lime or common lime or lemon leaves or strips of rind of the fruit
  • 1 tablespoon lemon grass, shredded
  • 4 coriander (Chinese parsley) roots, finely chopped with a little of the stalks
  • 2 teaspoons fish sauce
  • 4 tablespoons sliced coriander leaves
  • 1/3 cup fresh lime juice
  • 3 tablespoons sliced green shallots (spring onions, scallions)
  • 1 red chilli (chili pepper), seeded and sliced into 1 inch strips
  • (see measure conversions for more information)

How to make Thai Prawn Soup:

  • De-vein the prawns.
  • Heat the oil in a large wok or saucepan and fry the prawn heads and shells until they turn pink.
  • Add the water, lime leaves, lemon grass and chopped coriander roots and bring to the boil.
  • Simmer for 20 minutes.
  • Strain the stock through a colander lined with muslin (cheesecloth) and return to the wok/saucepan.
  • Add the fish sauce and cook for a further 5 minutes.
  • Reduce the heat, add the prawns and lime juice and cook gently until the prawns turn firm and a pale pink.
  • Add the coriander leaves, shallots and red chilli strips just before serving.

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