Thai Prawn Soup Recipe

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 Updated 21/01/2016

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Here is a recipe for a classic Thai dish, prawn soup thats packed with plump prawns and flavoured with kaffir lime and coriander.


  • 3 cups shelled green prawns (shrimps) - reserve heads and shells
  • 1 tablespoon olive oil
  • 9 cups water
  • 6 small Kaffir lime or common lime or lemon leaves or strips of rind of the fruit
  • 1 tablespoon lemon grass, shredded
  • 4 coriander (Chinese parsley) roots, finely chopped with a little of the stalks
  • 2 teaspoons fish sauce
  • 4 tablespoons sliced coriander leaves
  • 1/3 cup fresh lime juice
  • 3 tablespoons sliced green shallots (spring onions, scallions)
  • 1 red chilli (chili pepper), seeded and sliced into 1 inch strips
(see measure conversions for more information on quantites)


  1. De-vein the prawns.
  2. Heat the oil in a large wok or saucepan and fry the prawn heads and shells until they turn pink.
  3. Add the water, lime leaves, lemon grass and chopped coriander roots and bring to the boil.
  4. Simmer for 20 minutes.
  5. Strain the stock through a colander lined with muslin (cheesecloth) and return to the wok/saucepan.
  6. Add the fish sauce and cook for a further 5 minutes.
  7. Reduce the heat, add the prawns and lime juice and cook gently until the prawns turn firm and a pale pink.
  8. Add the coriander leaves, shallots and red chilli strips just before serving.

Prep Time: 5 minutes

Cook Time: 40 minutes

Yield: 4 portions


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