Description
This spicy prawn soup combines succulent prawns with a rich, flavorful broth infused with garlic, ginger, chili, and a medley of vegetables. Inspired by Asian flavors, it’s a light yet satisfying dish that’s both healthy and full of bold, zesty flavors.
Ingredients
For the Soup Base
- Prawns (250g, peeled and deveined): Fresh or frozen.
- Chicken or Vegetable Stock (1 liter): The base of the soup.
- Garlic (2 cloves, minced): Adds aromatic depth.
- Ginger (1 tbsp, grated): For a fresh, spicy kick.
- Red Chili (1-2, finely chopped): Adjust to your heat preference.
- Lemongrass (1 stalk, bruised): Adds citrusy notes.
- Soy Sauce (2 tbsp): For umami flavor.
- Fish Sauce (1 tbsp): Enhances the savory taste.
- Lime Juice (2 tbsp): Balances the spice and sweetness.
- Coconut Milk (200ml): Adds creaminess.
For the Vegetables
- Mushrooms (100g, sliced): Adds earthy flavor.
- Pak Choi (1 head, chopped): For freshness and crunch.
- Carrot (1, julienned): Adds sweetness and color.
Optional Garnishes
- Fresh cilantro leaves
- Sliced spring onions
- Extra lime wedges
Instructions
Step 1: Prepare the soup base
In a large saucepan, heat a splash of oil over medium heat. Add the minced garlic, grated ginger, and chopped red chili. Sauté for 2-3 minutes until fragrant.
Step 2: Build the broth
Pour in the chicken or vegetable stock and add the lemongrass stalk. Stir in the soy sauce, fish sauce, and lime juice. Bring the mixture to a gentle simmer.
Step 3: Cook the vegetables
Add the sliced mushrooms, chopped pak choi, and julienned carrot to the simmering broth. Cook for 5-7 minutes until the vegetables are tender but still vibrant.
Step 4: Add the prawns
Stir in the prawns and coconut milk. Simmer for an additional 3-4 minutes, or until the prawns turn pink and are cooked through. Remove the lemongrass stalk before serving.
Step 5: Serve
Ladle the soup into bowls and garnish with fresh cilantro leaves, sliced spring onions, and lime wedges. Serve hot.