Spicy Prawn Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 10 large prawns
  • 2 cups chicken stock
  • ½ large red chilli, deseeded and sliced
  • ½ stalk lemongrass, sliced lengthways
  • 10 gram knob of fresh ginger, sliced
  • 2 kaffir lime leaves, roughly torn
  • 50 grams mushrooms, sliced or quartered
  • 1 medium zucchini, sliced
  • 1 medium carrot, sliced
  • 2 medium tomatoes, diced
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons fish sauce
  • 2 large handfuls (50 grams approx.) baby spinach leaves
  • ½ cup coriander leaves
  • ¼ cup mint leaves
  • 6-8 leaves of Vietnamese mint
  • ½ lime, cut into wedges
  1. Start by removing the heads from the prawns, wash well, then place in a small saucepan with 2 cups of water. Bring to the boil and cook for 7 minutes. Put the prawn 'tails' aside.
  2. Meanwhile, place chicken stock in a large saucepan along with 2 cups water and add the chilli, lemongrass, ginger, kaffir lime leaves, mushrooms, zucchini, carrot, tomatoes,tamari and fish sauce.
  3. Bring to the boil, then simmer for 2-3 minutes.
  4. By this time the prawn 'stock' should be done, so strain off prawn heads and add the stock to the rest of the soup.
  5. Add the prawn 'tails' and baby spinach leaves and cook for 2-3 minutes, until prawns change colour and are cooked. Taste and adjust if necessary
  6. Ladel into bowls, top with fresh herbs and squeeze lime juice over just before serving.
  7. Enjoy!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/02/03/spicy-prawn-soup/