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Thai Prawn Soup Serves 4

  • Ingredients:

  • 455g (1lb) large cooked peeled prawns, defrosted
  • 1 15ml spoon (1 tbsp) sunflower oil
  • 1 onion, chopped
  • 2 small green chillies, deseeded and finely chopped
  • 2.5cm (1
  • 50g (2oz) mixed mushrooms e.g. Shitake, oyster, brown, button
  • 2 litres (3 and a half pints) fish or vegetable stock
  • 1 stalk lemon grass, peeled and chopped
  • 2 15ml spoon (2 tbsp) rice wine or white wine vinegar
  • 4 15ml spoon (4 tbsp) fresh chopped coriander
  • 115g (4oz) rice noodles
  • spring onions, sliced lengthways for garnish


  1. Heat the oil in a large saucepan; cook the onion, chillies and ginger for 2 minutes.  Add the mushrooms and cook for 3 minutes, stirring occasionally.
  2. Add the stock, lemon grass and rice wine or white wine vinegar.  Bring to the boil and simmer for 10-12 minutes.
  3. Add the prawns, coriander and noodles, bring to the boil; reduce the heat and simmer for 3-4 minutes.
  4. Serve garnished with spring onions.

Recipe kindly donated by The Seafish Industry