Prawn (Shrimp) Soup

prawn soup

Prawn (Shrimp) Soup

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The egg may be made into a flat omelette and added as thin strips if preferred.
Servings: 4
Calories: 131


  • 2 tbsp sunflower oil
  • 2 spring onions scallions, thinly sliced diagonally
  • 1 carrot coarsely grated
  • 4 1/2 oz large closed cup mushrooms thinly sliced
  • 1 3/4 pints fish or vegetable stock
  • 1/2 tsp Chinese five-spice powder
  • 1 tbsp light soy sauce
  • 4 1/2 oz large peeled prawns shrimp or peeled tiger prawns (shrimp), defrosted if frozen
  • 1/2 bunch watercress trimmed and roughly chopped
  • 1 egg well beaten
  • salt and pepper
  • 4 large prawns shrimp in shells, to garnish (optional)


  • Heat the oil in a wok, swirling it around until really hot. Add the spring onions (scallions) and stir-fry for a minute then add the carrots and mushrooms and continue to cook for about 2 minutes.
  • Add the stock and bring to the boil then season to taste with salt and pepper, five-spice powder and soy sauce and simmer for 5 minutes.
  • If the prawns (shrimp) are really large, cut them in half before adding to the wok and simmer for 3-4 minutes.
  • Add the watercress to the wok and mix well, then slowly pour in the beaten egg in a circular movement so that it cooks in threads in the soup. Adjust the seasoning and serve each portion topped with a whole prawn (shrimp).


  • The large open mushrooms with black gills give the best flavour but they tend to spoil the colour of the soup, making it very dark. Oyster mushrooms
  • can also be used.
Calories: 131 kcal
Carbohydrates: 6 g
Protein: 8 g
Fat: 9g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 1294 mg
Potassium: 236 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 3173 IU
Vitamin C: 3 mg
Calcium: 39 mg
Iron: 1 mg
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