Tangy Prawn Soup

    Tangy Prawn Soup

    7saves
    35min


    1 person made this

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

    Ingredients
    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

    Directions
    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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