Thai Prawn Soup
Flavors of Thailand. About 146.5 cal. Difficulty: Easy.
⏱️ Prep: 15 min🍳 Cook: 10 min
Nutrition
147
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1.5 liters | Chicken stock | |
| 12 | Raw prawns | |
| 1 package | Soy vermicelli (bean thread) | |
| 4 tbsp | 60 ml | Nuoc mam (fish sauce) |
| 1/4 tsp | 1.3 ml | Chili paste |
| 12 | Baby corn (canned) | |
| 2 | Mini sweet red peppers | |
| 2 | Mini sweet yellow peppers | |
| 1 handful | Frozen peas | |
| 1 | Lemon (juice) | |
| 1 clove | Garlic | |
| 4 sprigs | Cilantro |
Instructions
Chef's Note: Prepare the chicken stock using commercial powdered stock or with a chicken carcass, 2 liters (8 cups) water, 1 onion and a 2 cm (3/4") piece of fresh ginger, halved lengthwise. Cook at least 1 hour. You could make a bigger batch of stock and freeze it. For a more economical recipe, replace the prawns with shrimps.
- Heat the chicken stock.
- Peel the prawns, leaving the tail on.
- Peel and crush the garlic.
- Halve, seed and thinly slice the peppers.
- Add the peppers, garlic, peas and chili paste to the stock.
- Cook for 4 minutes; add the prawns, nuoc mam and baby corn and cook 5 minutes longer over medium heat.
- Prepare the soy vermicelli according to the package directions.
- Into each bowl, place some soy vermicelli and ladle on some of the soup. Add a little lemon juice and some cilantro leaves and serve immediately.