Spicy prawn and chilli soup

Spicy prawn and chilli soup


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Plump green prawns are freshly cooked in this aromatic stock, with lemon grass, ginger and chillies. Lime juice and lime leaves provide the final touch to this hot and sour soup.

Pat Alburey

Serves: 4 

  • 5 cups (1250) chicken stock
  • 500g medium-sized green prawns
  • 2 stalks lemon grass
  • 40g fresh root ginger
  • 4 small red chillies
  • 4 limes
  • 3 tablespoons fish sauce
  • 6 kaffir lime leaves
  • a small bunch of coriander

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Put the stock on to heat in a large saucepan. Shell and devein the prawns and put aside.
  2. Finely chop the lemon grass. Peel and cut the ginger into julienne strips. Seed and finely slice the chillies. Squeeze the limes and reserve the juice.
  3. Add the lemon grass, ginger, chillies, lime juice and fish sauce to the simmering stock. Continue to simmer, over moderately low heat, for 1–2 minutes.
  4. Meanwhile, finely shred 2lime leaves and chop enough coriander to give 2 tablespoons.
  5. Add the shredded lime leaves and prawns to the stock and simmer for a further 10 minutes.
  6. Pour the soup into a warmed serving bowl, add the remaining lime leaves and serve immediately.


Yabbies can be used instead of prawns. You could also substitute strips of skinless chicken breast.


good source of vitamin C and iodine.


Known as nam pla in Thailand, and nuoc nam in Vietnam, fish sauce is available from Asian food stores and larger supermarkets. It keeps indefinitely without refrigeration.

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