Sunday, June 24, 2012



  1. 3 cups/750 ml/1 1/4 pt fish stock
  2. 1 tablespoon chopped fresh lemon grass or 1 teaspoon dried lemon grass.
  3. 1/2 teaspoon finely grated lemon rind
  4. 2 tablespoons Thai fish sauce
  5. 250 g/8 oz button mushrooms,sliced
  6. 500 g/1 lb large uncooked prawns, shelled and deveined
  7. 1/3 cup/90 ml/3 fl oz cream
  8. 125 g/4 oz bean sprouts
  9. 2 spring onions, cut into 2 cm/3/4 in lengths
  10. 1 teaspoon chili paste 
  11. 1/3 cup/ 90 ml/3fl oz lemon juice
  12. 3 tablespoons chopped fresh coriander
  13. Freshly ground black pepper


  1. Place stock in a large saucepan and bring to the boil.  Stir in lemon grass, lemon rind, fish sauce, mushrooms and prawns; cook for 3-4 minutes or until prawns change color.
  2. Reduce heat to low, stir in cream and cook for 2-3 minutes or until heated through.
  3. Remove pan from heat, add bean sprouts, spring onions, chili paste, lemon juice, coriander and black pepper to taste.  Serve immediately.

   When making the stock for this soup, include the shells of the prawns to give a more intense flavor.  Chicken stock can be used in place of the fish stock if you wish.

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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.