Prawn Soup

    20 mins

    Eggs are often lightly cooked in a broth in South-east Asia. Lemongrass, onions and ginger flavour this yum soup.

    4 people made this

    Makes: 4 

    • 1 litre fish or chicken stock, made with stock cubes
    • 1 lemongrass stalk, crushed
    • 2cm piece of fresh root ginger, peeled and thinly sliced
    • 1 bunch of spring onions, sliced
    • 100g Thai fragrant rice, or long-grain or basmati rice
    • 2 tbsp rice vinegar or white wine vinegar
    • 175g cooked, peeled prawns
    • 200g bean sprouts
    • 3 eggs, lightly beaten
    • 4 tsp chilli oil

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Put the stock in a large pan, add the lemongrass, ginger and spring onions, and bring to the boil.
    2. Stir in the rice and return to the boil, then reduce the heat. Cover and simmer gently for 8 minutes.
    3. Season, then add the vinegar, prawns and bean sprouts. Return to the boil and simmer for 1 minute.
    4. Pour the eggs into the simmering soup in a continuous drizzle. They should set into ribbons within a few seconds. Immediately, remove the pan from the heat and ladle into bowls. Drizzle each serving with chilli oil and serve immediately.

    …speed it up

    Ready-crushed lemongrass can be used to save preparation time – about 1 1/2 tsp should give a good flavour.

    …cooking tip

    Crush the lemongrass with a rolling pin or the flat edge of a knife to release its delicate lemon flavour before adding it to the stock.

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    Reviews in English (1)


    Took shortcuts. Use 1tbsp tom yum paste instead of lemongrass, ginger and chilli oil. Put in the pan and blend with a little stock before adding the rest.  -  01 Jan 2009  (Review from Allrecipes UK | Ireland)