Tangy Prawn Soup

    35 mins

    Prawns and mushrooms cooked with tangy lemon grass and dhania into a delicately flavoured soup. Great for lunch on cold monsoon or winter months.

    1 person made this

    Serves: 4 

    • 500g tiger prawns with shell
    • 1L chicken stock
    • 3 stalks lemon grass
    • 10 fresh kaffir lime leaves, torn in half (optional)
    • 225g (almost 1 cup) mushrooms
    • 3 tablespoons fish sauce
    • 4 tablespoons lime juice
    • handful chopped green onion
    • handful chopped fresh coriander
    • 4 red chillies, seeded and chopped
    • 2 green onions, chopped

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Shell and de-vein the prawns, reserving the shells. Rinse the shells and place them in a large pan with the chicken stock. Bruise the lemon grass stalks, and add them to the stock along with half of the lime leaves. Bring to the boil, then reduce heat to low, and simmer gently until the lemon grass changes colour, and the stock becomes fragrant, about 5 minutes. Sieve the stock and return to the pan. Discard the solids.
    2. Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, almost all the green onions, coriander, red chillies and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining onions.

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    Reviews in English (15)


    Very delicious! I'm sure it's even better with the lime leaves, which I didn't have, but even without it was very good, and it's quite easy to prepare.  -  23 Aug 2002  (Review from Allrecipes US | Canada)


    I added undon noodles. This is good but does not even hold a candle to "Adrienne's Tom Ka Gai" from this site. The other recipe knocks you socks off ---awsome. This one is just okay---AND I had a hard time finding straw mushroom, look in the canned goods section.  -  12 Jun 2005  (Review from Allrecipes US | Canada)


    I love this recipe. It's simple but delicious. I used canned straw mushrooms, too. I've never seen them fresh even in well-stocked Asian markets here in Canada. Do try this recipe!!  -  25 Apr 2008  (Review from Allrecipes US | Canada)