Clear Prawn Thai Soup
Clear Prawn Thai Soup
Whip up this simple Thai-inspired seafood soup by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Moderate
  • Technique Simmer
  • Yield 2 servings
  • 8 Chinese or button mushrooms, fresh or dried, cut into quarters
  • 4 cups chicken or vegetable stock
  • 2 cloves garlic, crushed
  • 1 tablespoon grated ginger
  • 1½ tablespoons rice wine vinegar
  • 2 teaspoons honey (optional)
  • 12 green prawns, shelled
  • 4 spring onions, sliced (keep the green tops aside for garnishing)
  • 2 stalks lemongrass, halved lengthways and gently crushed to release the flavour
  • 1 red chilli
  • Salt and pepper to season
  • Fresh coriander to garnish
  1. To rehydrate dried mushrooms, place them in a bowl, cover with boiling water and soak for approximately 35 minutes.
  2. In a mixing bowl, combine the prawns, coriander, ginger, garlic and salt.
  3. Place the stock, garlic, rice wine vinegar, mushrooms, lemongrass, chilli, spring onions, in a heavy-based stockpot. Bring to a gentle simmer, stirring constantly.
  4. In the steamer basket add the prawns, and steam the prawns with the lid on, cooking over the simmering broth in the stockpot.
  5. Remove the lemongrass and serve the soup garnished with freshly chopped coriander.

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